Szechuan Shrimp & Asparagus over Linguine
4
Product(s) Used
Special Diet
Gluten-FreeCourse
Main CourseMain Ingredient
Seafood, Pasta & NoodlesOccasion
Quick & EasyIngredients
- 2 cloves garlic minced
- 8 crimini mushrooms sliced
- 1 Tablespoon fresh ginger grated
- 1 Tablespoon extra virgin olive oil
- 1 pound fresh medium shrimp peeled and deveined, tails intact
- 1 red bell pepper seeded and sliced into strips
- ½ pound fresh asparagus trimmed and cut into 1-inch pieces
- 2 teaspoons San-J Szechuan Sauce
- 1 cup dry white wine
- 2 teaspoons toasted sesame oil
- 2 teaspoons San-J Gluten Free Tamari
- juice of 1/2 lemon
- 1 pound linguine cooked al dente kept warm
- 2 Tablespoons flat-leaf parsley minced
- Romano cheese for garnish
Directions
- In a large sauté pan, cook and stir the garlic, mushrooms and ginger in olive oil over medium-high heat for 2 minutes.
- Add the shrimp and sauté just until pink, about 2 minutes.
- Remove the shrimp and keep warm on an ovenproof plate in the oven.
- Add the red bell pepper to the pan and sauté until crisp-tender.
- Blanch the asparagus by steaming if for about 2 minutes in a deep saucepan over boiling water. Drain.
- Return the shrimp to the pan, add the blanched asparagus and add the San-J Szechuan Sauce, white wine, sesame oil, San-J Gluten Free Tamari and lemon juice. Stir the ingredients gently and heat through over low heat for 3 to 4 minutes.
- Add the cooked linguini and parsley to the pan and toss with the remaining ingredients.
- Dust the linguini and shrimp with Romano cheese and serve immediately.
Check out more Szechuan sauce main course recipes.
