Recipe

Cilantro Lime Noodles with Shrimp and Snow Peas

By:

Co+op

Recipe Information

Total Time:

30 minutes

Servings:

4-6

These Thai-inspired noodles are as delicious as they are versatile—they're terrific hot, cold, as an entree, or a side.

Ingredients

8 ounces angel hair pasta or vermicelli rice noodles
4 tablespoons olive oil
1/4 pound snow peas, trimmed and cut in half crosswise
1/4 pound carrots, peeled and cut into matchsticks
1 tablespoon fresh garlic, minced
1 pound cooked shrimp (21-25 count size) peeled and deveined
2 limes, zest and juice
1/4 cup rice wine vinegar
1/4 teaspoon ground cayenne pepper
2 ounces baby spinach leaves (about 1 packed cup)
1/4 cup fresh cilantro, minced
Salt and freshly ground black pepper, to taste

Preparation

Cook pasta according to package directions. Drain.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the snow peas, carrots, and garlic and saute for about 2 minutes. Add the shrimp, lime zest and juice, rice wine vinegar and cayenne pepper and saute another 3 minutes until heated through. Remove from heat; toss with baby spinach, cilantro, 2 tablespoons olive oil and cooked pasta. Season with salt and pepper and serve with extra lime wedges.

Serving Suggestion

Whether served as a hot entrée or cold salad, eggrolls or spring rolls are a great accompaniment for this dish, along with Thai iced tea and mango sorbet.