Fusilli With Shrimp and Snow Peas in Lime Vinaigrette

Ingredients

• 12 ounces shrimp
• shelled and deveined
• 13 cup olive oil
• plus
• 1 teaspoon olive oil
• 3 tablespoons lime juice
• 1 tablespoon fresh coriander
• chopped
• 1 garlic clove
• crushed
• 14 teaspoon crushed red pepper flakes
• 8 ounces fresh snow peas
• 8 ounces fusilli
• 2 tablespoons fresh coriander leaves
• 1 teaspoon sesame oil
• 12 teaspoon salt
• 14 cup scallion
• sliced

Instructions

1. Combine the shrimp, 1 tablespoon of the oil, 1 tablespoon of the lime juice, the chopped coriander, garlic, and red pepper; cover and refrigerate for at least an hour.
2. Heat medium skillet over high heat; add the shrimp and marinade; saute, stirring for 2-3 minutes or until shrimp is pink and tender.
3. Remove from heat.
4. Steam snow peas in simmering water until crisp-tender, about 3 minutes.
5. Drain and rinse with cool water.
6. Cook the fusilli in plenty of boiling salted water until al dente.
7. Drain.
8. Rinse with cold water and drain again.
9. In a bowl, whisk the remaining 1/3 cup olive oil and 2 tablespoons of lime juice, coriander leaves, sesame oil, and salt.
10. Add the cooked shrimp, snow peas, fusilli and scallions; toss well.
11. Serve at room temperature.