Ingredients
-
1
-
9
-
1/4
-
1/4
-
2
-
6
-
8
-
1
-
2
-
2
-
-
-
-
-
Directions
Asian Shrimp and Pasta, This is a good dish for seafood lovers. From Southern Living Magazine, May 2004, This was really good! Didn’t have chestnuts or scallions so I diced up a couple stalks of celery and half a sweet onion. Also threw in matchstick carrots and a small can of mushrooms. It makes for a light almost salad like Asian meal., I really liked this!! Prepared with 2 substitutions: 1 instead of cilantro, 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!
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Steps
|
1
Done
|
.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. |
|
2
Done
|
Saut 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. |
|
3
Done
|
to Serve, Top With Peanuts. |
