Shrimp and Pasta Toss the Editors of Publications International, Ltd.
Shrimp and Pasta Toss
Makes 4 servings
|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|
- 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.
- 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.
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