Asian Pasta with Shrimp

This recipe comes from Woman's World and is one of their 6 Ingredient Suppers.  It's simple and delicious and is great for a weeknight meal.  I substituted the sugar snap peas for broccoli since that was what I had on hand at the time.  I don't know if any of you have an Aldi's near you but if you do you might want to try their shrimp.  I buy a large bag of frozen uncooked, cleaned shrimp with tail on.  They are always good.  And reasonable.  You can't beat their prices and their products are of high quality. 

Enjoy and hope everyone has a great weekend!

8 oz. linguine pasta

8 oz. sugar snap peas, 2 cups (I used broccoli)

1 1/4 lbs. extra large shrimp, peeled, deveined
1/8 tsp crushed red pepper flakes
3/4 cup light Asian toasted sesame dressing (I used Kraft)
1/4 cup fresh cilantto

Cook pasta according to package directions, adding snap peas during the last 2 minutes of cooking time.  Drain, reserving 1/4 cup cooking water.  In large nonstick skillet, heat 2 Tbs oil (I used olive oil) over medium-high heat.  Add shrimp; cook, stirring, until opaque, 4 minutes.  Reduce heat to low.  Add pepper flakes, dressing, 1/4 tsp. salt and reserved pasta, snap peas and cooking water.  Cook, stirring, until heated through, 1 minute.  Remove from heat.  Stir in cilantro.