Friday, March 30, 2012
8 oz. linguine pasta
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.