ASIAN SHRIMP NOODLE SKILLET
The photo is my own, and so is this humble recipe.
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- enough thick spaghetti for 4 people
- shrimp with tails
- large cloves of garlic sliced
- onions sliced
- red bell pepper sliced
- stalks of celery sliced
- cups of normandy blend frozen vegetables
- tablespoons olive oil
- tablespoons sesame oil
- tablespoon butter
- tablespoon sesame oil
- tablespoons grated ginger
- tablespoons soy sauce
- green onions chopped fine
- tablespoon minced garlic from jar
You will need two large skillets and a small saucepan for the sauce.
2MAKE THE ASIAN SAUCE, FIRST
If you like a lot of sauce; you can always double this recipe. Add one tablespoon of butter to the saucepan over medium low heat and melt it. Add one tablespoon sesame oil. Add one tablespoon of minced garlic and 2 tablespoons fresh grated ginger and stir. Add the 4 tablespoons soy sauce, stir and add the chopped green onions. Cook a couple of minutes over low heat. Turn off the heat. Set aside.
3COOK THE NOODLES, SECOND
Put salted water on to boil. When it boils add the spaghetti, cook and drain. Keep hot and Set aside.
4PREPARING THE FROZEN VEGETABLES, THIRD
Run cold water over the Normandy Blend frozen vegetables (a Birds Eye product) in a colander and drain. Press the vegetables between some paper towels. Set aside. NOTE: This is an especially good product to use for this dish because it contains carrots, cauliflower, broccoli, yellow squash and zuchinni. By just rinsing the vegetables and pressing the water out, they cook perfectly in a couple of minutes. Saves you a lot of prep work, too.
5NOW, LET'S COOK THE MEAL!
6COOK THE VEGETABLES
Heat 2 tablespoons olive oil in large skillet over medium heat. Add the onions, garlic, celery, red bell pepper, cook about 5 minutes, then add the Normandy Blend veggies to the skillet mixture and cook 2 minutes more. All the vegetables should be crisp tender. Remove from heat and set aside.
7COOK THE SHRIMP
In this last step, we will bring the completed dish together very rapidly.
Add 2 tablespoons sesame oil to a large skillet over medium heat. Add the shrimp and cook until they are golden brown and the tails are salmon pink. Remove the shrimp to a small bowl. Add the spaghetti to the hot pan and with two large wooden spoons, toss the spaghetti gently, several times to pick up the good shrimp flavor in the pan. Then add the Asian sauce, toss again, add the vegetables, toss again, pile the shrimp on top and serve right from the pan. Enjoy!