This was just okay. Adding some red pepper and keeping the pasta hot would help. I didn't like the slightly warm to cold taste of the pasta since it was sitting on the counter waiting for the shrimp. Might make again, but will need lots of tweeking!
Asian Shrimp With Pasta
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Amount per serving
- 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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