Tuesday, November 16, 2010
This dish is listed as a salad in my junior league cookbook. With a little adapting, it was delicious as a hot pasta.
The sauce is super tasty. I'll definitely make it to use over a simple green salad. All three of my kids liked this dish. Reviews welcome!
1/2 lb. spaghetti
1/2 lb. cooked shrimp
1 c. snow or snap peas, slivered or whole
1/2 c. celery, chopped
1/4 c. green onion, chopped
1/4 c. honey
1/4 c. fresh squeezed lemon juice
3 tbs. soy sauce
2 tbs. sesame seeds
2 tbs. fresh ginger, minced
1 medium clove garlic, minced
1 tsp orange zest, grated
1/2 tsp. red pepper flakes
1/4 c. Asian sesame oil
1/4 c. peanut oil
1. Cook Spaghetti according to package directions
2. As spaghetti is cooking, combine all sauce ingredients except oils. Add oils in a slow stream, whisking until well blended.
3. Add 1-2 tbs. oil in heated pan. Cook onions and celery until soft. Add snow peas and shrimp and heat thoroughly, 3-4 minutes. Add sauce, and cook while stirring for 1-2 minutes.
4. Pour this mixture over pasta and stir to combine. Serve immediately