1235 Apalachee Parkway, Tallahassee FL •  850.942.2557

Cilantro Lime Noodles with Shrimp and Snow Peas

4-6 servings

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 leaves (about 1 packed cup)
1/4 cup fresh cilantro, minced
Salt and freshly ground black pepper, to taste


Cook pasta according to package directions. Drain.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the snow peas, carrots, and garlic and saute for about 2 minutes. Add the shrimp, lime zest and juice, rice wine vinegar and cayenne pepper and saute another 3 minutes until heated through. 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.



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