Prep 30 mins
Cook 10 mins
This is a good dish for seafood lovers. From Southern Living Magazine, May 2004
- 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
- .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.
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!
I really liked this!! Prepared with 2 substitutions: 1) instead of cilantro, I used a pinch of Coriander and a tablespoon of fresh parsley....and 2) I only used 5oz of the Water Chestnuts. My husband wasn't fond of the water chestnuts, so Im glad I didn't use a larger can. I suspect between the chestnuts, peanuts and shrimp there were just too many different crunches for him. I gotta say, theres nothing like the smell of ginger and garlic cooking to fill the kitchen with people!! Fun recipe, thanks for sharing!
Quick and easy! Perfect recipe as is. There were no leftovers and all 4 of us wished there was more!