I have enjoyed making this recipe since 2005 and it never fails to please.
Asian Shrimp With Pasta
It may seem like a lot of ingredients, but you'll make this often, so keep these items on hand.
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- Calories: 292
- Calories from fat: 19%
- Fat: 6.2g
- Saturated fat: 0.9g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 2.3g
- Protein: 24g
- Carbohydrate: 36g
- Fiber: 4.7g
- Cholesterol: 146mg
- Iron: 4.5mg
- Sodium: 517mg
- Calcium: 81mg
- 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
- 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.
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