Fusilli With Shrimp and Snow Peas in Lime Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is from my 365 Ways to Cook Pasta cookbook. I think I can convert this into a backpacking recipe. YUM! Ingredients:
12 ounces shrimp, shelled and deveined |
1/3 cup olive oil, plus |
1 teaspoon olive oil |
3 tablespoons lime juice |
1 tablespoon fresh coriander, chopped |
1 garlic clove, crushed |
1/4 teaspoon crushed red pepper flakes |
8 ounces fresh snow peas |
8 ounces fusilli |
2 tablespoons fresh coriander leaves |
1 teaspoon sesame oil |
1/2 teaspoon salt |
1/4 cup scallion, sliced |
Directions:
1. Combine the shrimp, 1 tablespoon of the oil, 1 tablespoon of the lime juice, the chopped coriander, garlic, and red pepper; cover and refrigerate for at least an hour.
2. Heat medium skillet over high heat; add the shrimp and marinade; sauté, stirring for 2-3 minutes or until shrimp is pink and tender. Remove from heat.
3. Steam snow peas in simmering water until crisp-tender, about 3 minutes. Drain and rinse with cool water.
4. Cook the fusilli in plenty of boiling salted water until al dente. Drain. Rinse with cold water and drain again.
5. In a bowl, whisk the remaining 1/3 cup olive oil and 2 tablespoons of lime juice, coriander leaves, sesame oil, and salt. Add the cooked shrimp, snow peas, fusilli and scallions; toss well. Serve at room temperature.
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