This week is a treatment week, which means several visits to the hospital for tests before tomorrow’s treatment.  It means working late to get everything done so I can recuperate after.  JeanPaul’s sister is coming in from Canada tomorrow so we’ll spend the weekend at his brother’s beach house.  Just what the doctor ordered!

In honor of treatment week I have a wonderful, simple recipe you can throw together quickly – you probably have all the ingredients already for Sesame Shrimp Noodles.

8 oz linguine

2 tsp sesame oil

1 tsp minced garlic

1/2 lb large shrimp, peeled & deveined

1/2 pound mushrooms, sliced

1 1/2 cups sugar snap peas, frozen

For sesame noodle sauce:

1/4 tsp crushed red pepper

1 tsp dried parsley flakes

1/4 cup rice vinegar

1 tsp sesame oil

1 tsp fresh ginger, peeled & grated, or 1/4 tsp dry ginger

2 tsp honey

2 tsp cornstarch

1 tbsp sesame seeds

Mix together all ingredients for sauce:  crushed red pepper, parsley flakes, rice vinegar, sesame oil, grated fresh ginger, honey and cornstarch.  Set aside.  Cook linguine according to package directions.  While pasta is cooking, spray a skillet with nonstick vegetable oil spray.  Over medium heat, saute sesame oil and minced garlic for 30 seconds, add shrimp, and saute shrimp until they are pink, about 6 minutes.  When pasta is 3 minutes from being finished, add mushrooms and sugar snap peas to the pasta pot.  Bring water back to a boil and finish cooking the pasta.  Add the sauce to the shrimp and heat until thickened.  Drain pasta, mushrooms and peas.  Combine pasta and shrimp sauce.  Top with sesame seeds before serving.

I served this dish with Lambrusco but you could also pair with a light white wine.  Enjoy!