Recipes
Szechuan Shrimp & Asparagus over Linguine
Created by San-J Back to all recipesRated:
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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
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.
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