Recipe by ArtofAimee
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.)
Top Review by Out of the Blue
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.
- 226.79 g uncooked spaghetti or 226.79 g linguine, broken in half
- 453.59 g shrimp or 6 chicken thighs
- 14.79 ml dark sesame oil
- 1 red bell pepper, sliced
- 1 orange bell pepper
- 226.79 g mushrooms, slice (or 16 ounces)
- 3 garlic cloves, minced
- 59.14 ml low sodium soy sauce
- 236.59 ml reduced-sodium fat-free chicken broth
- 14.79 ml cornstarch
- 29.58 ml sherry wine
- 14.79 ml rice vinegar
- 4.92 ml crushed red pepper flakes (we used around 1-1 1/2 tablespoons)
- 177.44 ml sliced green onion
- 29.58 ml sesame seeds
- all purpose seasoning (for your shrimp)
Directions See How It's Made
- Cook pasta.
- 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.
- 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.
- 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.
- Once thickened add vinegar and crushed red pepper.
- Take off heat, add pasta, shrimp, sesame seeds. Toss well to combine all ingredients.