INGREDIENTS
8 oz. linguine pasta
8 oz. sugar snap peas, 2 cups (I used broccoli)
1 1/4 lbs. extra large shrimp, peeled, deveined
1/8 tsp crushed red pepper flakes
3/4 cup light Asian toasted sesame dressing (I used Kraft)
1/4 cup fresh cilantto
METHOD
I buy a large bag of frozen uncooked, cleaned shrimp with tail on
Cook pasta according to package directions, adding snap peas during the last 2 minutes of cooking time. Drain, reserving 1/4 cup cooking water.
In large nonstick skillet, heat 2 Tbs oil (I used olive oil) over medium-high heat. Add shrimp; cook, stirring, until opaque, 4 minutes. Reduce heat to low.
Add pepper flakes, dressing, 1/4 tsp. salt and reserved pasta, snap peas and cooking water. Cook, stirring, until heated through, 1 minute. Remove from heat. Stir in cilantro.
By @Mocha_Me.
Thanks for inspiring us!
You can see the recipe here: debbiesmochame.blogspot.com
