This healthy veggie-packed dinner features quick-roasted shrimp tossed with whole grain noodles and a creamy tahini sauce. It’s as satisfying as it is easy. For a vegan version, omit the shrimp and use garbanzo or black beans instead. Watch our how-to video.
- 1 large (about 1-pound) sweet potato, peeled and cut into 1/2-inch cubes
- 1/8 teaspoon fine sea salt
- 12 ounces small (51-60 count) frozen peeled Key West pink shrimp
- 1 (8-ounce) package 100% buckwheat soba noodles
- 8 ounces sugar snap peas
- 1/4 cup tahini
- Juice of 1 lemon (about 3 tablespoons)
- 2 garlic cloves, minced
- 1/4 teaspoon crushed red chile flakes, or to taste
Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Spread sweet potato over the pan and sprinkle with salt. Roast 15 minutes. Remove the pan from the oven, push potatoes to one side and spread frozen shrimp on other side. Continue roasting until shrimp are just cooked through and potatoes are browned and tender, 7 to 8 minutes longer.
Meanwhile, fill a large saucepan half full of water and bring to a boil. Add noodles and cook, stirring occasionally to keep noodles from sticking, until just tender, about 6 minutes.
Place snap peas in the bottom of a colander and drain noodles over them, reserving 1/2 cup cooking water. Rinse noodles under cold water, tossing, so they don’t stick. Return noodles and snap peas to the saucepan and set over medium-low heat. In a small bowl, combine tahini, lemon juice, garlic and chile flakes. Whisk in enough reserved cooking water to make a sauce about the consistency of cream. Pour over noodles and toss until mixture is hot. Toss again with shrimp and sweet potatoes.
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