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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.