Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 tablespoons sesame oil

  3. 2 tablespoons lime juice

  4. 1/2 teaspoon minced fresh garlic

  5. 1/2 teaspoon minced ginger

  6. 1 fresh jalapeno pepper -- seeded and minced

  7. 1 pound fresh shrimp

  8. 8 to 12 ounces net

  9. --after peeling and deveining

  10. salt

  11. 8 ounces dried or fresh black ink pasta

  12. 2 tablespoons vegetable oil

  13. 1 cup thawed frozen petite peas

  14. 2 tablespoons cilantro leaves -- roughly chopped

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

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

  4. Heat 2 tablespoons of vegetable oil in a skillet. Sauté 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.


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