While some Asian dishes can seem involved, full of specialty ingredients and a little intimidating, this pared down version was a very fast weeknight dinner. I added a little bit of fish sauce since I had some in the fridge, and while it added some nice depth to the pasta, I don't think it's really necessary. The next time I make this, I think I'll use a pinch of red pepper flakes, and maybe stir in a tablespoon or so of peanut butter*.
Ginger-Lime Shrimp and Noodles
What's in it:
1 pound raw or cooked shrimp, peeled and deveined (frozen works well here)
2 tablespoons olive oil
1 clove garlic
1 teaspoon freshly grated ginger
1/2 tablespoon lime zest
1 tablespoon lime juice
1/2 tablespoon soy sauce
1 tablespoon olive oil
1/2 red pepper, chopped
1 cup sliced mushrooms
1 clove garlic
1 cup sugar snap peas
2 teaspoons fish sauce (optional)
1/2 pound whole wheat pasta of your choice (I used linguine)
salt and pepper to taste
How to make it:
Combine first two tablespoons of olive oil through the soy sauce in a dish and whisk together. Add to a ziploc bag, along with the shrimp and marinate for 2-24 hours.
Once ready to cook, heat a skillet on medium heat and add the second tablespoon of olive oil. Add peppers and mushrooms to the pan and saute until soft, about 6-8 minutes. Bring pasta water to a boil and cook according to directions, draining and setting aside until later. Add garlic to the peppers and mushrooms and stir for 30 seconds. Add shrimp (with marinade) to pan and cook on each side for about 2-3 minutes, then add fish sauce if using. Add snap peas and cook for about a minute, then add pasta, thoroughly stirring until everything is mixed. Season with salt and pepper if desired and serve.
*If adding red pepper flakes and/or peanut butter, I would add the pepper flakes to the shrimp marinade, and the peanut butter after the snap peas have cooked.