Servings: 4
Categories: Fish/ Seafood, National Pasta Association, Pasta, Sauce/ Baste/ Gravy
8 ounces Angel Hair (Capellini), uncooked
1 pound asparagus, trimmed and cut into 1-inch pieces
2 teaspoons vegetable oil
5 cloves garlic, chopped
1 cup sliced mushrooms
1/4 cup low-sodium soy sauce
2 tablespoons sesame oil
1 tablespoon brown sugar
3 tablespoons chutney
2 tablespoons toasted sesame seeds
1 bunch scallions, finely chopped
1/2 cup vinegar
1 pound frozen medium shrimp, thawed
Prepare pasta according to package directions; two minutes before pasta is done, add asparagus pieces. When pasta and asparagus are done, drain. Place oil, garlic and mushrooms in a 2-quart saucepan. Sauté for 3 to 4 minutes. Add soy sauce, sesame oil, brown sugar, chutney, toasted sesame seeds, scallions and vinegar. Simmer for 3 to 5 minutes. Add shrimp to the sauce and cook for another 5 to 8 minutes. Toss shrimp and sauce with pasta and asparagus and serve.
Categories: Fish/ Seafood, National Pasta Association, Pasta, Sauce/ Baste/ Gravy
8 ounces Angel Hair (Capellini), uncooked
1 pound asparagus, trimmed and cut into 1-inch pieces
2 teaspoons vegetable oil
5 cloves garlic, chopped
1 cup sliced mushrooms
1/4 cup low-sodium soy sauce
2 tablespoons sesame oil
1 tablespoon brown sugar
3 tablespoons chutney
2 tablespoons toasted sesame seeds
1 bunch scallions, finely chopped
1/2 cup vinegar
1 pound frozen medium shrimp, thawed
Prepare pasta according to package directions; two minutes before pasta is done, add asparagus pieces. When pasta and asparagus are done, drain. Place oil, garlic and mushrooms in a 2-quart saucepan. Sauté for 3 to 4 minutes. Add soy sauce, sesame oil, brown sugar, chutney, toasted sesame seeds, scallions and vinegar. Simmer for 3 to 5 minutes. Add shrimp to the sauce and cook for another 5 to 8 minutes. Toss shrimp and sauce with pasta and asparagus and serve.
0 comments:
Post a Comment