Shanghai Pasta (With Shrimp and Sweet Bell Peppers)

Recipe by averybird
READY IN: 45mins


  • 8
    ounces dried fettuccine pasta (or other type such as Linguine, Fusilli, etc.)
  • 12
    medium red bell pepper, seeds and ribs removed, thinly sliced
  • 12
    medium yellow bell pepper, seeds and ribs removed, thinly sliced
  • 1
    cup green beans, the slender kind, cut in half (or you may substitute 1 cup pea pods)
  • 2
    tablespoons cooking oil
  • 12
    ounces frozen large shrimp, without tails (peeled, deveined and thawed, 26 to 30 shrimp per pound count)
  • 2
    garlic cloves, minced
  • 1
    teaspoon grated fresh ginger (or you may substitute 1/2 tsp. ginger root powder)
  • 14
  • 3
    tablespoons soy sauce
  • 1
    tablespoon bottled plum sauce
  • 1
    teaspoon toasted sesame oil
  • 12
    teaspoon red chili paste (optional)
  • 2
    green onions, sliced thin
  • 1
    tablespoon sesame seeds, toasted


  • Mix ingredients for the sauce (listed above) and set aside.
  • Cook pasta according to package directions. Drain and keep warm.
  • In a large skillet or wok, cook and stir green beans and sweet peppers in hot oil for five minutes. Push veggies to the side if using a wok. Otherwise pour them in with the pasta to free up the skillet.
  • Add a little oil to the skillet if needed, to continue. Add the garlic, ginger, and black pepper. When oil is hot, add the shrimp and cook over medium heat for 2-3 minutes or until they are opaque.
  • Add sauce to skillet. (If substituting pea pods for green beans, add them now too).
  • Finally, add pasta, green beans and sweet peppers back into the skillet and heat through.
  • To serve, top with sesame seeds and green onions.