Asian Angel Hair Pasta
"I can get my son to do anything if I tell him I'm going to make this pasta," says Patti Pope. The recipe she shares makes a handsome, colorful whole-meal main course.
Yield: Makes 4 or 5 servings
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Amount per serving
- Calories: 451
- Calories from fat: 26%
- Protein: 24g
- Fat: 13g
- Saturated fat: 1.9g
- Carbohydrate: 60g
- Fiber: 3.8g
- Sodium: 913mg
- Cholesterol: 84mg
- 1/4 cup pine nuts or slivered almonds
- 1/4 cup soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons Asian (toasted) sesame oil
- 1 tablespoon sugar
- 2 teaspoons hot chili oil
- 3/4 pound dried angel hair pasta
- 1/2 pound edible-pod peas, stem ends and strings removed
- 3/4 to 1 pound (51 to 60 per lb.) shrimp, shelled and deveined
- 1/4 cup chopped fresh cilantro
- 1/4 cup thinly sliced green onions
- 1. In a 5- to 6-quart pan over medium heat, stir nuts often until golden, 4 to 5 minutes. Pour out of pan.
- 2. Pour 2 1/2 to 3 quarts water into pan, cover, and bring to a boil over high heat.
- 3. Meanwhile, in a wide bowl, mix soy sauce, vinegar, sesame oil, sugar, and chili oil.
- 4. When water boils, stir in pasta. Cook, uncovered, 3 minutes. Stir in peas and shrimp. Cook until pasta is just tender to bite and shrimp are pink, 1 to 2 minutes longer. Drain well.
- 5. Add pasta mixture, cilantro, and green onions to soy dressing and mix well. Sprinkle with nuts.
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