Lime Cilantro Shrimp Over Black Pasta

• 2 tablespoons sesame oil
• 2 tablespoons lime juice
• 1/2 teaspoon each minced fresh garlic and ginger
• 1 fresh jalapeno pepper, seeded and minced
• 1 pound fresh shrimp (8 to 12 ounces net after peeling and deveining)
• Salt
• 8 ounces dried or fresh black ink pasta
• 2 tablespoons vegetable oil
• 1 cup thawed frozen petite peas
• 2 tablespoons roughly chopped cilantro leaves

1. In a mixing bowl combine the sesame oil, lime juice, garlic, ginger and minced jalapeno and marinate the shrimp in the mixture for 30 minutes.
2. While this is marinating bring 1 quart of salted water to a boil for the pasta and peel and devein the shrimp, leaving the little tail on.
3. When the pasta is about 5 minutes shy of being cooked, drain the shrimp, reserving the marinating juices and pat dry.
4. Heat 2 tablespoons of vegetable oil in a skillet.
5. Saute the shrimp for 2 minutes or until done.
6. Add the peas and reserved marinating juices and bring the liquid to a boil.
7. Adjust the seasoning.
8. Drain the pasta, divide it into two serving bowls and top each portion with shrimp.
9. Garnish with cilantro.

sesame oil, lime juice, garlic, jalapeno pepper, shrimp, salt, fresh black, vegetable oil, petite peas, cilantro

Taken from www.foodnetwork.com/recipes/lime-cilantro-shrimp-over-black-pasta-recipe.html (may not work)