Fettucine with shrimp and scallions (ginger chili sauce)
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | pounds | Fettucine; fresh |
| 2 | teaspoons | Fresh ginger root; finely chopped |
| 2 | Green onions; finely chopped | |
| 2 | tablespoons | Pecan pieces; finely chopped |
| 1 | teaspoon | Peanut oil |
| 12 | Shrimp, cooked; tails removed | |
| 1 | teaspoon | Chili Sauce |
| 1 | teaspoon | Soy sauce |
| 1 | teaspoon | Crushed garlic |
| 1 | teaspoon | Dark sesame oil |
Directions
BOWL
Bring a medium pan of water to a boil, allowing 5 to 10 minutes for this before you begin the recipe. Put the ginger, green onion and pecans in a food processor and chop. In a bowl, combine the chili sauce (e.g., Heinz), soy sauce, garlic and sesame oil. Clean shrimp and remove tails. When the water is boiling, add the fettucini and simmer 2 to 3 minutes until tender but still chewy. Meanwhile, heat wok and oil with the peanut oil (or canola oil). Add the processed ingredients; add the shrimp. Drain the pasta. Add to the wok. Toss with the chili sauce ingredients. Serve at once.
'Oh, was that good!' Very fast meal. Boiling the water took the longest.
(served with mixed green salad, jicama chips and raspberry vinaigrette.
Chef du Jour, TVFoodNet, April 96