Shanghai Pasta
Stir-fried shrimp and vegetables and an Asian sauce make for a fun and quick pasta dinner.
Total Time:
30 mins
Servings:
4 main-dish servings
Ingredients
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8 ounces dried fusilli, linguine, or spaghetti
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3 tablespoons soy sauce
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1 tablespoon bottled plum sauce
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1 teaspoon toasted sesame oil
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1/2 teaspoon red chili paste (optional)
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1 tablespoon cooking oil
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1 medium red and/or green sweet pepper, cut into bite-size pieces
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1 cup fresh green beans, cut into 1-inch pieces or 1 cup pea pods, trimmed
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12 ounces frozen peeled and deveined large shrimp without tails, thawed (26 to 30 shrimp per lb. count)
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2 cloves garlic, minced
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1 teaspoon grated fresh ginger
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1/4 teaspoon ground black pepper
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2 green onions, bias sliced into 1-inch pieces
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2 teaspoons sesame seeds, toasted
Directions
1
Cook pasta according to package directions. Drain. Set aside. Keep warm. For sauce, stir together soy sauce, plum sauce, sesame oil, and chili paste (if using). Set aside.
2
Pour cooking oil into a wok or large skillet. (If necessary, add more oil during cooking.) Cook and stir sweet pepper and beans in hot oil for 5 minutes. Push from center of wok. Add shrimp, garlic, ginger, and black pepper to center of wok. Cook and stir for 2 to 3 minutes or until shrimp are opaque. Stir in sauce and pea pods. Stir in pasta; heat through. To serve, top with onions and sesame seeds. Makes 4 main-dish servings.
Nutrition Facts
Calories 387, Total Fat 8 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Polyunsaturated Fat 2 g, Cholesterol 129 mg, Sodium 850 mg, Carbohydrate 51 g, Total Sugar 3 g, Fiber 3 g, Protein 27 g. Daily Values: Vitamin C 92%, Calcium 8%, Iron 27%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
Recommended Recipe:
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As any Italian cook knows, garlic, butter, shrimp, and pasta were made for each other. But using grilled shrimp and roasting the garlic on the grill make the best even better.
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