Five-Spice Shrimp And Pasta

By Marian Burros

Published March 28, 1995

Total Time
10 minutes
Rating
4(26)
Comments
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Featured in: PLAIN AND SIMPLE; How Five-Spice Powder Can Liven Up Shrimp

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Ingredients

Yield:2 servings

  • 10 jumbo shrimp in their shells

  • 1 teaspoon five-spice powder

  • Freshly ground black pepper to taste

  • 1 large clove garlic

  • 1 piece fresh or frozen ginger, large enough to yield 1 tablespoon coarsely grated

  • ⅓ cup orange juice

  • 1 tablespoon reduced-sodium soy sauce

  • 1 tablespoon rice vinegar

  • 1 teaspoon honey mustard

  • ⅛ teaspoon hot pepper flakes

  • 8 ounces fresh eggless linguine

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

93 grams carbs; 40 milligrams cholesterol; 477 calories; 1 gram polyunsaturated fat; 2 grams fat; 4 grams fiber; 464 milligrams sodium; 20 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

  1. Step 1

    Peel shrimp and cut each one in four or five pieces.

  2. Step 2

    Mix the five-spice powder with black pepper to taste, and add shrimp, stirring well to coat.

  3. Step 3

    Bring water for pasta to boil in covered pot.

  4. Step 4

    Mince garlic, and grate ginger coarsely. Combine garlic and ginger in a small bowl with orange juice, soy sauce, vinegar, mustard and hot pepper flakes.

  5. Step 5

    Combine orange juice mixture and shrimp, and simmer in a pan on top of the stove for about 2 minutes, until shrimp is cooked but not tough.

  6. Step 6

    Cook pasta. When it is done, drain, and mix with shrimp and sauce.

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Ratings

4 out of 5
26 user ratings
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Comments

Mary

My husband and I cook fairly delicious meals at home every night. Seldom do we look at each other and say, "This is terrible."
Ingredients coated with five-spice powder should be grilled or sauteed, not simmered. Otherwise, the taste is too raw.

Awful recipe.

Constance

Tasty. Easy and quick to make. I like this recipe and will save it to make again.

Stephanie

I have been making the recipe for years since I cut it out of the newspaper (!) back in 1995. I have made it for guests and family. It is simple and very easy.

Mary

My husband and I cook fairly delicious meals at home every night. Seldom do we look at each other and say, "This is terrible."
Ingredients coated with five-spice powder should be grilled or sauteed, not simmered. Otherwise, the taste is too raw.

Awful recipe.

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