Recipe courtesy of Michele Urvater
Lime Cilantro Shrimp Over Black Pasta
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 830
- Total Fat
- 32
- Saturated Fat
- 4
- Carbohydrates
- 75
- Dietary Fiber
- 4
- Sugar
- 5
- Protein
- 63
- Cholesterol
- 448
- Sodium
- 1081
- Total: 50 min
- Prep: 45 min
- Cook: 5 min
Ingredients
2 tablespoons sesame oil
2 tablespoons lime juice
1/2 teaspoon each minced fresh garlic and ginger
1 fresh jalapeno pepper, seeded and minced
1 pound 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.