Fusilli With Shrimp and Snow Peas in Lime Vinaigrette

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

• Ready In: 25 mins
• Serves: 4

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.