Ingredients

• 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

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Instructions

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. Saute the shrimp for 2 minutes or until done. Add the peas and reserved marinating juices and bring the liquid to a boil. Adjust the seasoning. Drain the pasta, divide it into two serving bowls and top each portion with shrimp. Garnish with cilantro.