Total Time
45mins
Prep 15 mins
Cook 30 mins

I found this recipe in a Cooking Light magazine. The original recipe called for you to bake this dish, but I like it just as is. Very flavorful and everyone raved over it. I have made this quite a few times now, and it keeps getting better and better because I know how spicy or salty to make it. This is a dish that you can fine tune and add to it whatever you want. (peanuts, water chestnuts, broccoli, etc.)

Ingredients Nutrition

Directions

  1. Cook pasta.
  2. While pasta cooks, in a skillet (deep enough to hold liquid and pasta later on) put a little olive oil and throw in your bell peppers and mushrooms. Cook this down to your liking, and set them aside on a plate.
  3. Add some more olive oil to your skillet and throw your shrimp and garlic inches Season your shrimp how you like them, I like to add a little Tony's Chachere's creole seasoning but you can do a basic all purpose seasoning on them. After cooked, set this aside.
  4. In the same pan add the soy sauce, broth, red peppers, mushrooms, cornstarch (make sure you mix the cornstarch and sherry together with a fork in a separate bowl before adding) Keep stirring till mixture starts to thicken and bubble. I added an extra half tablespoon because I wanted my sauce a little thicker. Keep stirring constantly to make sure it doesn’t burn.
  5. Once thickened add vinegar and crushed red pepper.
  6. Take off heat, add pasta, shrimp, sesame seeds. Toss well to combine all ingredients.
Most Helpful

4 5

Very tasty recipe. I used thin spagettini for the pasta and shrimp. As the recipe doesn't mention when to add the sesame oil, I added it to the pasta once drained and it worked well. I also added black pepper in step 6 and sprinkled the green onions on the dish at the end of that step. Thanks for posting.