Asian Shrimp With Pasta

Southern Living
Asian Shrimp With PastaRecipe
It may seem like a lot of ingredients, but you'll make this often, so keep these items on hand.
Makes 6 servings


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1 pound unpeeled, medium-size shrimp
1 (9-ounce) package refrigerated angel hair pasta
1/4 cup lite soy sauce
1/4 cup seasoned rice wine vinegar
2 teaspoons sesame oil
6 green onions, chopped
1 cup frozen sweet green peas, thawed
3/4 cup shredded carrots
1 (8-ounce) can sliced water chestnuts, drained
1/4 cup chopped fresh cilantro
2 tablespoons minced fresh ginger
2 garlic cloves, minced
1 teaspoon vegetable oil
2 tablespoons fresh lime juice
1/2 teaspoon freshly ground pepper
2 tablespoons chopped unsalted dry-roasted peanuts


Prep: 25 Minutes
Cook: 8 Minutes

Peel shrimp, and devein, if desired. Set shrimp aside.

Prepare pasta according to package directions, omitting salt and fat. Drain and place in a large bowl or on a platter.

Stir together soy sauce, vinegar, and sesame oil. Drizzle over pasta. Add green onions and next 4 ingredients to pasta; toss.

Sauté ginger and garlic in hot vegetable oil 1 to 2 minutes. (Do not brown.) Add shrimp, lime juice, and pepper; cook 3 to 5 minutes or just until shrimp turn pink. Add shrimp mixture to pasta mixture, and toss. Sprinkle with nuts. Serve immediately.

Created date

April 2004

Nutritional Information

Calories 292
Caloriesfromfat 19 %
Fat 6.2 g
Satfat 0.9 g
Monofat 2.1 g
Polyfat 2.3 g
Protein 24 g
Carbohydrate 36 g
Fiber 4.7 g
Cholesterol 146 mg
Iron 4.5 mg
Sodium 517 mg
Calcium 81 mg