Recipe by Kizzikate
This is a good dish for seafood lovers. From Southern Living Magazine, May 2004
Top Review by ElvisPresley99
Very good, and light! I had to substitute Snow Peas for the Water Chestnuts, as I was out. Excellent sub in a pinch, especially in this dish! Great flavor. Family devoured it! Thanks for a great recipe!
- 1 lb medium shrimp, peeled & deveined
- 9 ounces angel hair pasta, cooked & drained
- 1⁄4 cup low sodium soy sauce
- 1⁄4 cup rice wine vinegar
- 2 teaspoons sesame oil
- 6 green onions, chopped
- 8 ounces water chestnuts, drained
- 1 teaspoon dried cilantro
- 2 tablespoons minced bottled gingerroot
- 2 garlic cloves, minced
- 1 teaspoon olive oil
- 2 tablespoons lime juice
- 1⁄2 teaspoon pepper
- 2 tablespoons dry roasted peanuts
Directions See How It's Made
- .Place cooked pasta in a large bowl. Stir together soy sauce, vinegar, and sesame oil. Drizzle over pasta. Add green onions, water chestnuts, & cilantro to pasta; toss.
- Sauté ginger & garlic in hot oil 1-2 minutes, do not let it turn brown. Add shrimp, lime juice, & pepper. Cook & stir 3-5 minutes, just until shrimp turn pink. Add to pasta; toss well.
- To serve, top with peanuts.