Sesame Noodles With Shrimp and Corn

Ingredients

• 1 clove garlic
• Fresh or frozen ginger to yield 1 tablespoon coarsely chopped
• A few sprigs cilantro to yield 2 tablespoons chopped
• 2 tablespoons toasted sesame paste
• 7 teaspoons reduced-sodium soy sauce
• 1 tablespoon dry sherry
• 2 tablespoons red-wine vinegar
• 1 teaspoon sugar
• 8 ounces short pasta, like orecchiette, penne or rigatoni
• 3 ears corn
• 8 ounces cooked and peeled shrimp

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    791 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 3 grams polyunsaturated fat; 132 grams carbohydrates; 9 grams dietary fiber; 18 grams sugars; 48 grams protein; 182 milligrams cholesterol; 846 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. For the pasta, bring water to boil in covered pot.
2. With food processor running, put garlic through feed tube to mince.
3. Grate ginger. Wash and coarsely chop cilantro, and process in food processor with the ginger, sesame paste, soy sauce, sherry, vinegar and sugar to blend thoroughly. Spoon into serving bowl.
4. When water boils, cook pasta according to package directions.
5. Husk corn, and scrape kernels from cob. Cut each shrimp into 2 or 3 pieces, and add to sesame sauce.
6. When pasta is a minute away from being ready, add the corn kernels to the pot and cook one minute. Drain and stir into sesame sauce, mixing well with shrimp.

25 minutes