Shrimp and Pasta Toss Photo
Shrimp and Pasta Toss

YIELD Makes 4 servings

INGREDIENTS

8 cups water
3 cups fresh broccoli florets
1 cup diagonally cut carrot slices
1 cup frozen snow peas, thawed
1/3 cup soy sauce
1/4 cup orange juice
3 tablespoons sesame oil
2 teaspoons grated fresh ginger
2 cups medium pasta shells, cooked and drained
1 pound peeled and deveined medium shrimp, cooked
1 cup red bell pepper strips
2 green onions, chopped
1 to 2 teaspoons sesame seeds, toasted

PREPARATION:

  1. Bring 8 cups water to a boil in large saucepan. Add broccoli, carrots and snow peas; cook 1 to 2 minutes or until crisp-tender. Immediately plunge vegetables into very cold water to stop cooking. Cover with ice water; let stand 5 minutes. Drain.
  2. Combine soy sauce, orange juice, sesame oil and ginger in large bowl. Add cooked vegetables, pasta, shrimp and bell pepper. Toss lightly. Sprinkle with green onions and sesame seeds just before serving.
This recipe appears in: Asian

You Might Also Like

Mixed Grain Tabbouleh

Learn to cook authentic Middle Eastern cuisine by checking out our collection of recipes. And you can use a fork if you'd like.

Artichoke Crostini

Learn how to properly prepare Italian cuisine by following our easy-to-understand recipes that walk you step-by-step through the process.

search recipes
  • Most Popular

  • Most Watched

Don't Miss