Fusilli With Shrimp and Snow Peas in Lime Vinaigrette

Total Time
25mins
Prep 15 mins
Cook 10 mins

This is from my 365 Ways to Cook Pasta cookbook. I think I can convert this into a backpacking recipe. YUM!

Ingredients Nutrition

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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