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Shrimp and Snaps Stir Fry
Shrimp and Snaps Stir Fry

Shrimp and Snaps Stir Fry

3 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
Marinade
1/3 cup lemon juice
1 tsp hot pepper flakes
2 cloves garlic, crushed
Stir fry
15 cherry tomatoes, halved
1/4 cup fresh dill, chopped
3 Tbsp olive oil
24 large shrimp, peeled and deveined
1 medium carrot, cut in thin 2-inch sticks
4 cups sugar snap peas, cap removed
6 cups hot cooked fusilli pasta
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Let's Make It
1
Combine marinade and boil to combine flavors. Set aside to cool. Pour the cooled marinade over the shrimp, cover and refrigerate for 30 minutes.
2
Toss tomato halves with fresh dill. Heat olive oil in a wok. Add shrimp to wok, stir fry for 2 minutes and remove to bowl. Cover to keep warm.
3
Add carrot sticks to wok, and fry for 3 minutes. Add snap peas and fry for another 2 minutes. Return shrimp and tomatoes to wok and stir fry 1 minute. Serve over hot pasta.
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