Prep 45 mins
Cook 15 mins
I found this on the "How Sweet It Is" blog (www.howsweeteats.com) and I'm posting it for safe keeping. I'm adding snow peas, mushrooms and sliced carrots to the original recipe to add some veggies to the mix. I'm also using the "thick water" variation to avoid the olive oil and save some calories. *PREP TIME INCLUDES MARINATING TIME*
- 1 cup water
- 1 tablespoon cornstarch
- 1 lb raw peeled and deveined shrimp
- 1⁄4 cup parmesan cheese
- 4 garlic cloves, minced
- 2 teaspoons brown sugar
- 2 teaspoons soy sauce
- 1⁄2 teaspoon red pepper flakes
- 1 tablespoon canola oil
- 1⁄2 cup mushroom, sliced
- 1 cup snow peas (or sugar snap peas)
- 1 cup carrot, julienned
- 2 cups whole wheat penne, cooked
- sliced green onion, for serving
- parmesan cheese, for serving
- To make thick water: In a small saucepan, combine cool water and corn starch. Heat over Medium until boiling. Boil until thickened. Allow to cool before using. It can be covered and stored in the fridge for a day or two. Makes about 1 cup.
- RECIPE DIRECTIONS:.
- In a bowl, whisk 1/3 cup thick water, parmesan, brown sugar, soy sauce, garlic and red pepper flakes together.
- Add shrimp to a large ziplock bag, pour marinade over top, then seal bag and shake to coat.
- Place in the fridge to marinate for 30 minutes (or as long as desired).
- Heat canola oil in a large skillet over medium-high heat.
- Add mushrooms, snow peas and carrots. Stir fry until mushrooms are cooked (about 5-8 minutes).
- Strain shrimp marinade into skillet with veggies. Heat until bubbly.
- Reduce heat to Medium and add the shrimp and any remaining marinade. Cook shrimp until pink, about 2 minutes per side.
- As soon as shrimp is finished, add cooked penne into the skillet and toss to coat completely.
- Top with additional parmesan cheese and sliced green onions, then serve.