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!
Provided by dicentra
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- 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.
- Steam snow peas in simmering water until crisp-tender, about 3 minutes. Drain and rinse with cool water.
- Cook the fusilli in plenty of boiling salted water until al dente. Drain. Rinse with cold water and drain again.
- 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.
Nutrition Facts : Calories 504.5, Fat 22.1, SaturatedFat 3.2, Cholesterol 165.6, Sodium 488.1, Carbohydrate 48.6, Fiber 3.6, Sugar 3.6, Protein 27
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