Ingredients
Sauce:
1/4 cup low-sodium soy sauce
3 tablespoons rice vinegar
2 tablespoons toasted sesame oil (found in Asian section)
2 tablespoons GOLDEN BLOSSOM HONEY
1/4 teaspoon caynenne pepper, or to taste
1 pound angel hair pasta or capellini
3/4 pound snow peas, trimmed and strings removed
1 pound large shirmp, shelled and deveined
1/3 cup fresh cilantro, chopped (reserve 2 tablespoons for garnish)
1/3 cup scallions, thinly sliced
4 tablespoons slivered almonds
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Sauce:
In a small bowl whisk together all ingredients. Set aside.
Bring a large pot of water to a boil. Add pasta. Bring back to a boil and cook 1 minute. Stir in snow peas and shrimp. Return to a boil and cook 2-3 minutes, until pasta is just cooked and shrimp has turned pink. Drain. Pour into a large bowl. Toss with sauce, cilantro and scallions.
Divide between 4 plates and sprinkle with reserved cilantro and silvered almonds.
Serves: 4
In a small bowl whisk together all ingredients. Set aside.
Bring a large pot of water to a boil. Add pasta. Bring back to a boil and cook 1 minute. Stir in snow peas and shrimp. Return to a boil and cook 2-3 minutes, until pasta is just cooked and shrimp has turned pink. Drain. Pour into a large bowl. Toss with sauce, cilantro and scallions.
Divide between 4 plates and sprinkle with reserved cilantro and silvered almonds.
Serves: 4
