Shanghai Shrimp Pasta
Source of Recipe
rdj
Shanghai Shrimp Pasta
8 ounces dried fusilli, linguine, or spaghetti
3 tablespoons soy sauce
1 tablespoon bottled plum sauce
1 teaspoon toasted sesame oil
1/2 teaspoon red chili paste (optional)
1 medium red and/or green sweet pepper, cut into bite-size pieces
1 cup fresh green beans, cut into 1-inch pieces or 1 cup pea pods,
trimmed
1 tablespoon cooking oil
12 ounces frozen peeled and deveined large shrimp without tails, thawed
(26 to 30 shrimp per pound count)
1 teaspoon grated fresh ginger
1/4 teaspoon ground black pepper
2 cloves garlic, minced
2 green onions, bias sliced into 1-inch pieces
2 teaspoons sesame seeds, toasted
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. In a wok or large skillet cook and stir sweet pepper and beans in hot
oil for 5 minutes. Push from center of wok. Add shrimp, ginger, black
pepper, and garlic 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 servings.
Nutrition facts per serving:
calories: 387
total fat: 8g
saturated fat: 1g
monounsaturated fat: 1g
polyunsaturated fat: 2g
cholesterol: 129mg
sodium: 850mg
carbohydrate: 51g
total sugar: 3g
fiber: 3g
protein: 27g
vitamin C: 92%
calcium: 8%
iron: 27%
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