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Cilantro Lime Noodles with Shrimp & Snow Peas · Side Dishes

Cilantro Lime Noodles with Shrimp & Snow Peas
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These Thai-inspired noodles are as delicious as they are versatile—they’re terrific hot, cold, as an entrée, or a side. 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.
serves 4-6

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 (about 1 packed cup)
1/4 cup fresh cilantro, minced
Salt and freshly ground black pepper, to taste
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Cilantro Lime Noodles with Shrimp & Snow Peas
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!

Directions

1. Cook pasta according to package directions. Drain.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
3. Add the shrimp, lime zest and juice, rice wine vinegar and cayenne pepper and sauté another 3 minutes until heated through.
4. 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.

Per serving: 309 calories; 10g fat; 103mg cholesterol; 116mg sodium; 34g carbohydrates; 3g dietary fiber; 20g protein

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