Warm Pasta Salad with Shrimp, Sesame Seeds, and Honey

I love finding easy shrimp recipes, and this seemed to fit the bill. The magazine also suggests that it can be made with scallops.It was pretty simple, and I loved the dressing, however it might have been a little too much cabbage for me. Next time I make it, I will probably use less cabbage.

• 8 jumbo shrimp, thawed, peeled, and deveined or 8 scallops
• 4 oz multigrain spaghetti (I ended up using 6-8 oz whole wheat pasta because I love spaghetti)
• 6 cups shredded Savoy or Napa cabbage (I used 5 cups of savoy)
• 1 cup shredded carrot
• 4 tbsp white wine or rice vinegar
• 6 tsp canola oil
• 2 tbsp reduced-sodium soy sauce
• 3 tsp honey
• ½ tsp red pepper flakes
• 2 tsp sesame seeds (I used a bit more, about half a tbsp)

1. Rinse scallops or shrimp and pat dry. Cut each in half and set aside.
2. Cook spaghetti, rinse, and drain. In a serving bowl, combine pasta, cabbage, carrot, and onion.
3. In a small bowl, whisk together vinegar, 2 tsp oil, soy sauce, honey, and red pepper flakes. Set aside.
4. Heat 4 tsp oil in a skillet over medium heat. Cook scallops or shrimp 3 to 4 minutes. Place scallops or shrimp over cabbage mixture. Add dressing and sprinkle iwth sesame seeds, then gently toss to coat.

Rating: 3 ½ stars out of 5

Source: Ladies Home Journal, July 09