Asian Shrimp And Pasta Recipes

ASIAN SHRIMP STIR-FRY

Steps:

• Mix first 4 ingredients until blended; set aside for later use. Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add shrimp; stir-fry 2 min. Add vegetables; stir-fry 2 min. or until shrimp turn pink and vegetables are crisp-tender. Remove from heat.
• Drain pasta. Add to shrimp mixture along with the dressing mixture; mix lightly. Sprinkle with nuts.

ASIAN SHRIMP AND PASTA

Steps:

• .Place cooked pasta in a large bowl. Stir together soy sauce, vinegar, and sesame oil. Drizzle over pasta. Add green onions, water chestnuts, & cilantro to pasta; toss.
• Sauté ginger & garlic in hot oil 1-2 minutes, do not let it turn brown. Add shrimp, lime juice, & pepper. Cook & stir 3-5 minutes, just until shrimp turn pink. Add to pasta; toss well.
• To serve, top with peanuts.

SHRIMP PASTA SALAD WITH ASIAN DRESSING

Steps:

• Note: Cook the pasta & shrimp before starting on the salad.
• Mix the ingredients together for the dressing & set aside.
• Bring the water to a boil the add the vegetables (besides the pepper). Cook for 2 minutes or until tender-crisp. Immediately run under cold water to stop cooking.
• Cover with ice water & let stand for 5 minutes. Drain & combine with pasta, shrimp, & red pepper.
• Toss the salad with the dressing then top with green onions.

ASIAN BOW-TIE PASTA SALAD WITH SHRIMP AND VEGETABLES

Steps:

• Whisk first 6 ingredients in small bowl to blend. Season dressing to taste with salt and pepper.
• Transfer half of dressing to large bowl. Mix in shrimp and bell peppers; let marinate 15 minutes.
• Cook broccoli stems and florets in large pot of boiling salted water until crisp-tender, about 2 minutes. Using slotted spoon, transfer broccoli to sieve and drain. Cook pasta in same pot of boiling water until just tender but still firm to bite. Drain; rinse with cold water until cool and drain again.
• Add broccoli, pasta and green onions to shrimp mixture. Toss with enough additional dressing to coat. Serve at room temperature, or cover and refrigerate up to 6 hours and serve cold.