Farfalle with Shrimp, Snow Peas, and Ginger-Sesame Dressing

James Baigrie
This is a light and refreshing spring entrée open to endless variations. Both seafood and vegetables can be substituted with your personal favorites. For a shortcut, choose prepared vegetables from your supermarket salad bar, and use already cooked shrimp--add to farfalle just before tossing to combine. Dinner will be on the table in the time it takes to cook the pasta.

Yield:

Makes 4 servings

Recipe from

Recipe Time

Prep: 40 Minutes
Cook: 12 Minutes

Ingredients

12 ounces farfalle
1 pound large shrimp, peeled and deveined
1/4 pound snow peas, trimmed and halved diagonally (about 1 1/2 cups)
1 (4-inch) seedless cucumber, halved lengthwise and thinly sliced (about 1 cup)
1 small red bell pepper, cored, seeded, and cut into 1 1/2-inch strips (about 1 cup)
6 green onions, trimmed and thinly sliced (about 2/3 cup)
1/4 cup roughly chopped fresh mint leaves
2 to 3 tablespoons minced fresh cilantro leaves
1 tablespoon toasted sesame oil

Preparation

Bring a large pot of water to a boil. Add pasta, and cook 8 to 10 minutes or until al dente. Add shrimp; bring to a boil. Add snow peas, and stir. Cook 1 to 2 minutes or just until shrimp turn pink. Drain and run under cold water, shaking out excess water. Transfer pasta to a large bowl. Add remaining ingredients; toss to combine.

Note:

Georgia Downard,

March 2006