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Fish and Seafood Asian Shrimp with Pasta
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| 1 lb | raw shrimp medium peeled 1 9 oz pkg refrigerated angel hair pasta |
| 1/4 cup | lite soy sauce 1/4 cup seasoned rice wine vinegar |
| 2 tsp | sesame oil 6 green onions, chpd. 3/4 cup shredded carrots |
| 1 cup | frozen green peas, thawed, (I use edamame) |
| 1 8 oz can | sliced water chestnuts, drained 1/4 cup fresh cilantro |
| 2 T | minced fresh ginger 2 garlic cloves, minced 1 tsp vegetable oil |
| 2 T | fresh lime juice 1/2 tsp freshly ground pepper |
| 2 T | chpd unsalted dry roasted peanuts |
Prepare pasta, drain and place in bowl or platter. Stir together soy sauce, vinegar, and sesame oil. Drizzle over pasta. Add green onions and peas(edamame), carrots and water chestnuts to pasta and toss.
Sauté ginger and garlic in oil 1 to 2 minutes. Do not brown. Add shrimp, lime juice and pepper. Cook 3 to 5 minutes or just until shrimp turns pink. Add shrimp mixture to pasta mixture and toss. Sprinkle with nuts and serve immediately.
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