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Prep Time: 25 Minutes Cook Time: 8 Minutes |
Ready In: 33 Minutes Servings: 1 |
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It may seem like a lot of ingredients, but you'll make this often, so keep these items on hand. Ingredients:
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 |
Directions:
1. Peel shrimp, and devein, if desired. Set shrimp aside.
2. Prepare pasta according to package directions, omitting salt and fat. Drain and place in a large bowl or on a platter.
3. Stir together soy sauce, vinegar, and sesame oil. Drizzle over pasta. Add green onions and next 4 ingredients to pasta; toss.
4. 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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