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shaghai pasta w/ shrimp

smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

The plum sauce and chili paste, ( which can be found in the asian food aisle,) give the shrimp such a blast of flavor!

read more
yield 4 serving(s)
prep time 20 Min
cook time 15 Min
method Stir-Fry

Ingredients For shaghai pasta w/ shrimp

  • 8 oz
    linguine pasta, i used healthy harvest by ronzoni
  • 3 Tbsp
    light soy sauce, which is reduced sodium
  • 1-1/2 Tbsp
    plum sauce found in the asian food aisle
  • 1 tsp
    sesame oil
  • 1/2 tsp
    red chili paste
  • 1 Tbsp
    canola oil
  • 1
    red bell pepper, cut into bite-size pieces
  • 1 c
    fresh or frozen pea pods
  • 30
    frozen medium shrimp, peeled, deveined
  • 2 tsp
    minced garlic
  • 1 tsp
    ground ginger
  • 1/4 tsp
    pepper
  • 2
    sliced scallions
  • 2 tsp
    toasted sesame seeds, found in the asian food aisle

How To Make shaghai pasta w/ shrimp

  • 1
    Cook pasta as directed, drain. In bowl, stir together soy sauce, plum sauce, sesame oil and chili paste. Pour 1 tbsp canola oil into wok or lg skillet.
  • 2
    Place over medium-high heat. Add red bell peppers and pea pods, cook stirring for about 5 mins. Add shrimp, garlic, ginger and pepper. Cook, stirring until shrimp are pink.
  • 3
    Stir in sauce, stir in pasta. Heat through. Top w/ scallions and sesame seeds.
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