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Szechuan Shrimp & Asparagus over Linguine

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Ingredients

  • 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

Cooking Instructions

Servings: 4

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.

Product Used

Szechuan Sauce

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Product Used

Tamari Gluten Free Soy Sauce

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Product Used

Tamari Gluten Free Reduced Sodium Soy Sauce

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Product Used

Organic Tamari Gluten Free Soy Sauce

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Product Used

Organic Tamari Gluten Free Reduced Sodium Soy Sauce

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