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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
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 |
Directions:
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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