Pasta With Seafood and Cabbage
- Reviews 1
Ready In: 45 mins
Serves: 6-8
Ingredients
- 8 ounces gluten-free pasta (Notta Pasta)
- 2 tablespoons canola oil
- 1 lb shrimp, peeled and deveined
- 8 -10 scallions, sliced diagonally (Green and white parts)
- 1 tablespoon fish sauce
- 4 cups julienned green cabbage
- 1 red bell pepper, thinly julienned
- 1 tablespoon minced fresh ginger
- 4 large garlic cloves, finely minced
- 2 tablespoons dry sherry
- 3 tablespoons gluten-free soy sauce (We used Kikkoman, not gluten-free, personal preference)
- 1 (6 ounce) can minced clams, undrained
- crushed red pepper flakes, to taste (optional)
- chopped fresh cilantro, to garnish
Directions
- Soak Notta Pasta(Brand Name) according to the package for saute.
- In a large nonstick skillet or wok, heat oil over medium heat.
- Add shrimp, scallions, fish sauce, and sprinkling of crushed red peppers, if using. Stirfry until the shrimp just turns opaque. Remove shrimp to a bowl with a slotted spoon.
- Add cabbage, red bell pepper, ginger and garlic. Stirfry for one minute.
- Add sherry, GF soy sauce or Kikkoman, clams and drained Notta Pasta(made of rice). Cook, mixing all together well, stirring constantly for 3-4 minutes or until the Notta Pasta is firm but tender.
- Add reserved shrimp. Toss to mix well.
- Serve at once garnished with cilantro, hot garlic bread and a robust red wine(to make things a little different.).
- Enjoy!
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