Asian Shrimp With Pasta

It may seem like a lot of ingredients, but you'll make this often, so keep these items on hand.

Southern Living MAY 2004

  • Yield: Makes 6 servings
  • Cook time: 8 Minutes
  • Prep time: 25 Minutes


  • 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.

Nutritional Information

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

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Asian Shrimp With Pasta Recipe