Lime cilantro shrimp over black pasta

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Sesame oil
2 tablespoons Lime juice
½ teaspoon Each minced fresh garlic and
Ginger
1 Fresh jalapeno pepper,
Seeded and minced
1 pounds Fresh shrimp (8 to 12 ounces
Net after peeling and
Deveining)
Salt
8 ounces Dried or fresh black ink
Pasta
2 tablespoons Vegetable oil
1 cup Thawed frozen petite peas
2 tablespoons Roughly chopped cilantro
Leaves

Directions

In a mixing bowl combine the sesame oil, lime juice, garlic, ginger and minced jalapeno and marinate the shrimp in the mixture for 30 minutes.

While this is marinating bring 1 quart of salted water to a boil for the pasta and peel and devein the shrimp, leaving the little tail on.

When the pasta is about 5 minutes shy of being cooked, drain the shrimp, reserving the marinating juices and pat dry.

Heat 2 tablespoons of vegetable oil in a skillet. Saute the shrimp for 2 minutes or until done. Add the peas and reserved marinating juices and bring the liquid to a boil. Adjust the seasoning. Drain the pasta, divide it into two serving bowls and top each portion with shrimp. Garnish with cilantro.

Yield: 2 servings

COOKING MONDAY TO FRIDAY SHOW # MF6686

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