Linguine With Firecracker Shrimp
Published November 15, 1994
- Total Time
- 30 minutes
- Rating
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Ingredients
1 large clove garlic
Fresh or frozen ginger to yield 1 tablespoon coarsely grated
2 tablespoons dry Sherry
1 tablespoon oyster sauce
1 teaspoon red-wine vinegar
2 teaspoons chili paste with garlic
2 tablespoons tomato paste
4 ounces sugar snap peas
5 ounces zucchini
8 ounces fresh linguine
1 teaspoon sesame oil
2 scallions
10 ounces cooked, peeled shrimp
⅛ teaspoon salt
Nutritional analysis per serving (2 servings)
77 grams carbs; 311 milligrams cholesterol; 555 calories; 1 gram monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 3 grams fiber; 730 milligrams sodium; 45 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Mince garlic, grate ginger and place in small bowl with Sherry, oyster sauce, vinegar, chili paste and tomato paste; mix well.
- Step 2
Rinse peas, and pull out the strings. Wash and trim zucchini and cut into ¼-inch cubes.
- Step 3
Put on water for linguine.
- Step 4
Heat a nonstick skillet to hot; add oil, and reduce heat to medium.
- Step 5
Stir peas and zucchini into hot oil, and stir fry for about one minute.
- Step 6
Add the garlic and ginger mixture to the vegetables, and mix well to coat. Remove from heat.
- Step 7
Cook linguine.
- Step 8
Wash, trim and slice scallions.
- Step 9
Return vegetables and sauce to heat, and add shrimp, stirring long enough to heat shrimp through. Season with salt.
- Step 10
Drain linguine, and stir into sauce, mixing well. Serve sprinkled with scallions.
Private Notes