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Angel Hair Pasta with Shrimp Recipe

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This recipe for Angel Hair Pasta with Shrimp, by , is from The Hope Legacy Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Hope Sullivan


1 lb. shrimp, shelled & deveined
lb. pea pods (fresh or frozen)
1 to 2 slices fresh ginger
cup pine nuts (or almonds)
cup white wine (cooking wine or saki is fine)
cup soy sauce
3 Tbsp. sesame oil
1 Tbsp. sugar
2 tsp. hot chili oil (optional)
cup cilantro or parsley
cup green onions, chopped
lb. angel hair pasta

Prepare marinade by mixing soy sauce, wine, sesame oil, and sugar thoroughly. Set aside.
Chop onions and cilantro or parsley and set aside.
In a 2-quart pot on the stove, add sesame oil and saute ginger and pine nuts for 5 minutes.
Remove from heat. Save the pine nuts on a paper towel, and drain the oil from the pan, but leave the ginger in the pan.
Add water to the pan and bring to a boil.
Add the pasta and boil for 3 to 5 minutes.
Add shrimp and pea pods to the boiling water and pasta. Cook for 1 - 2 minutes until shrimp is pink. (Do not overcook or the shrimp will get rubbery).
Drain and toss together the shrimp and pasta mixture with the marinade mixture.
Garnish with onions, parsley and pine nuts. Serve immediately.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
20 minutes




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