4 Reviews

Very good and easy dish which my family enjoyed! The changes I made was using 1 whole red bell pepper (instead of two halves), used whole wheat fettuccine and since I didn't have any fresh ginger I sprinkled in some dried ginger. I also added the green onions in with the pasta so they cooked a little bit. Delicious and easy too! Thanks for sharing!

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ellie_ April 19, 2009

I used garlic fettuccine which went real nice with this. I would have liked this if the scallions were cooked or sliced thin as a garnish. The one inch was just a bit much. I followed the recipe as called for and it was very easy and quick. I loved the sweet peppers in this. I made this for PAC http://www.recipezaar.com/bb/viewtopic.zsp?t=296583&postdays=0&postorder=asc&start=0 Thanks!

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Rita~ March 28, 2009

This pasta loving family loved this! That we also love sweet peppers, fresh ginger, garlic and shrimp made for a wonderful combination. Didn't have the green beans or peas pods on hand so was extra generous with the peppers. Other than that made as posted. Looking forward to making this with garden fresh vegetables! Yes this one's a keeper and one I will be serving to family and friends. Thank you averybird.

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Gerry February 02, 2009

This was a very easy dish to prepare and it was tasty for our dinner. I used whole wheat spaghetti pasta and oyster sauce instead of plum sauce because we didn't have any. I also omitted the ginger since we didn't have any on hand, but the dish is still good without. The red chili paste gives a great kick and a must if you like your food a little spicy - I used 1 tsp. I only wish the bell peppers didn't lose their nice, bright color when cooking in the wok (we used yellow and orange bell peppers). I suppose you can cook the bell peppers less than the 5 minutes instructed. Thanks for the simple and delicious recipe!

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vusandra August 18, 2008
Shanghai Pasta (With Shrimp and Sweet Bell Peppers)