8 oz. linguine
1 Tbsp. canola oil
1 lb. uncooked medium shrimp, peeled
2 c. sugar snap peas
1/8 tsp. salt
1/8 tsp. crushed red pepper flakes
3/4 c. toasted sesame salad dressing
Cook linguine according to package. In large skillet, heat oil. Add
shrimp, peas, salt and pepper flakes. Cook 2 to 3 minutes, or until
shrimp turn pink. Drain pasta, reserving 1/4 cup water. Add pasta
water and salad dressing to shrimp mixture; toss.
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