Shanghai Pasta (with Shrimp And Sweet Bell Peppers)

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 ounces dried fettuccine pasta (or other type such as linguine, fusilli, etc.)
• 1/2 medium red bell pepper, seeds and ribs removed, thinly sliced
• 1/2 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)
• 1/4 teaspoon ground black pepper
• 3 tablespoons soy sauce
• 1 tablespoon bottled plum sauce
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon red chili paste (optional)
• 2 green onions, sliced thin
• 1 tablespoon sesame seeds, toasted

Recipe

• 1 mix ingredients for the sauce (listed above) and set aside.
• 2 cook pasta according to package directions. drain and keep warm.
• 3 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.
• 4 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.
• 5 add sauce to skillet. (if substituting pea pods for green beans, add them now too).
• 6 finally, add pasta, green beans and sweet peppers back into the skillet and heat through.
• 7 to serve, top with sesame seeds and green onions.