Linguine With Firecracker Shrimp

Name: Linguine With Firecracker Shrimp
Total time: 30 min
Yield: 2 servings
Cuisine: chinese
Ingredients: 1 large clove garlic; Fresh or frozen ginger to yield 1 tablespoon coarsely grated; 2 tablespoons dry Sherry; 1 tablespoon oyster sauce; 1 teaspoon red-wine vinegar; 2 teaspoons chili paste with garlic; 2 tablespoons tomato paste; 4 ounces sugar snap peas; 5 ounces zucchini; 8 ounces fresh linguine; 1 teaspoon sesame oil; 2 scallions; 10 ounces cooked, peeled shrimp; 1/8 teaspoon salt

By Marian Burros

Total Time: 30 minutes
Rating: 4(10)
Comments: Read comments

Featured in: PLAIN AND SIMPLE; A Chinese-Italian Effort

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Ingredients

Yield:2 servings

1large clove garlic
Fresh or frozen ginger to yield 1 tablespoon coarsely grated
2tablespoons dry Sherry
1tablespoon oyster sauce
1teaspoon red-wine vinegar
2teaspoons chili paste with garlic
2tablespoons tomato paste
4ounces sugar snap peas
5ounces zucchini
8ounces fresh linguine
1teaspoon sesame oil
2scallions
10ounces cooked, peeled shrimp
⅛teaspoon salt

Ingredient Substitution Guide

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Preparation

Step 1
Mince garlic, grate ginger and place in small bowl with Sherry, oyster sauce, vinegar, chili paste and tomato paste; mix well.
Step 2
Rinse peas, and pull out the strings. Wash and trim zucchini and cut into ¼-inch cubes.
Step 3
Put on water for linguine.
Step 4
Heat a nonstick skillet to hot; add oil, and reduce heat to medium.
Step 5
Stir peas and zucchini into hot oil, and stir fry for about one minute.
Step 6
Add the garlic and ginger mixture to the vegetables, and mix well to coat. Remove from heat.
Step 7
Cook linguine.
Step 8
Wash, trim and slice scallions.
Step 9
Return vegetables and sauce to heat, and add shrimp, stirring long enough to heat shrimp through. Season with salt.
Step 10
Drain linguine, and stir into sauce, mixing well. Serve sprinkled with scallions.