Honeyed Pink Peppercorn Shrimp with Soba Noodles & Snow Peas

One look at the vibrant colors in this dish and you know it’s going to be tasty.  Emerald green snow peas, pink shrimp and my special find of green Matcha soba noodles from Trader Joe’s topped with some red Fresno chili slices and if you eat with your eyes first, my tummy was already happy.

MATCHA SOBA NOODLES ARE A FUN FIND FROM Trader Joe's BUT NOT NECESSARY

I LOVE PINK PEPPERCORNS. WORTH KEEPING IN YOUR SPICE ARSENAL

This noodle dish is summery, light and flavorful.  The pink peppercorns are a great alternative to regular black pepper.  Yes, they taste like pepper, but they’re also florally and smoky at the same time.  A great unique addition to your spice arsenal.  They’re also pretty.  They’re pink for Pete’s sake. 

SHRIMP FIRST! MY IRON SKILLET IS PERFECT FOR THIS.

AS A FAN OF ALL THINGS MATCHA, I WAS FOR SURE GOING TO GIVE THESE MATCHA SOBA NOODLES A TRY

Now I will admit that matcha soba noodles are not going to be present in every grocery store, but feel free to use any thin noodle, be it soba or a simple spaghetti.    Soba is typically gluten free as it’s usually made with buckwheat flour.  


I loved this cold the next day for lunch.  So good.

Honeyed Pink Peppercorn Shrimp with Soba Noodles




1 lb. shrimp, peeled and deveined and patted very dry.  Tails on is fine.
1 tablespoon olive oil
1 tablespoon butter
2 Tablespoons honey
2 teaspoons pink peppercorns, crushed in a mortar & pestel or in a plastic bag
6-8 oz. soba noodles or spaghetti, cooked according to package directions (*see note)
1 large lemon, zested and juiced
2 cloves garlic, minced
1/2 cup white wine (like pinot Grigio or chardonnay)
4-6 oz snow peas, sliced lengthwise in strips
1 red chili pepper (like Fresno) (optional)






In a large skillet heat olive oil and butter over high heat until it just starts to bubble.  Add in shrimp and peppercorns and let it sear for 1 minute.  Drizzle over honey.   It will begin to caramelize the shrimp.  Turn over to sear for 1 minute on the other side.
Sprinkle over lemon zest and garlic.  Stir briefly then add lemon juice and wine.  
Add snow peas, chili pepper and noodles.  Toss to combine and to ensure the noodles are heated through.  Now you’re ready to serve it up.




*Note for the noodles.  If you have a hard time timing the noodles and the shrimp to be done simultaneously, as soon as they’re done cooking (according to the package directions), drain in a colander and drizzle with some olive oil.  Toss gently to disburse the oil.  Keep at the ready until it’s time to add to your shrimp.