ginger lime shrimp and noodles

Every week I sit at the kitchen table with the grocery flyers and a scrap of paper trying to come up with a grocery list and menu plan for the week.  Every week you'll hear me asking "What should I make for supper this week?"  I have the tried and true recipes that I know everyone will eat, but I always like to try something new in hopes of broadening that list.  This recipe was up for the test last week.  It is quick to pull together and with  Nathaniel ready to help peel the shrimp it really helped cut down on prep time.  The kids weren't crazy about the amount of lime, but Andrew and I loved the flavour.

Ginger Lime Shrimp and Noodles -adapted from Tasty Kitchen
serves 4-6

For the marinade:
3 Tablespoons olive oil
1 teaspoons freshly grated ginger
1 Tablespoon freshly grated lime zest
Juice of one lime
2 Tablespoons soy sauce

For the dish:
2 pounds raw, freshly peeled shrimp
2 Tablespoons olive oil
1 carrot, peeled and cut into thin strips
1 red pepper, cut into thin strips
2 cups sugar snap peas
1 pound spaghetti
2 Tablespoons soy sauce
salt and pepper to taste
1/4 cup crushed peanuts

Combine the marinate ingredients in a bowl and whisk together.  Add the shrimp and marinate for 15 minutes.  Be careful not to keep the shrimp in the marinade too long as the acid in the lime juice can start to "cook" the shrimp.

Heat a large skillet on medium heat and add the 2 Tablespoons olive oil.  Add the carrots and saute for 4 minutes.  Add the red peppers and continue to saute until the peppers have softened.

Meanwhile, bring a pot of water to boil and cook the spaghetti according to the package directions.  Drain and set aside.

Add the shrimp and all the marinade to the vegetables in the pan and cook until the shrimp have all cooked through.  Add the snap peas, cooked pasta and soy sauce.  Stir thoroughly until everything is mixed.  Season with salt and pepper.  Serve garnished with crushed peanuts.