Ingredients
- 10 jumbo shrimp in their shells
- 1 teaspoon five-spice powder
- Freshly ground black pepper to taste
- 1 large clove garlic
- 1 piece fresh or frozen ginger, large enough to yield 1 tablespoon coarsely grated
- ⅓ cup orange juice
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey mustard
- ⅛ teaspoon hot pepper flakes
- 8 ounces fresh eggless linguine
- Nutritional Information
Nutritional analysis per serving (2 servings)
455 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 91 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 16 grams protein; 325 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Peel shrimp and cut each one in four or five pieces.
- Mix the five-spice powder with black pepper to taste, and add shrimp, stirring well to coat.
- Bring water for pasta to boil in covered pot.
- Mince garlic, and grate ginger coarsely. Combine garlic and ginger in a small bowl with orange juice, soy sauce, vinegar, mustard and hot pepper flakes.
- Combine orange juice mixture and shrimp, and simmer in a pan on top of the stove for about 2 minutes, until shrimp is cooked but not tough.
- Cook pasta. When it is done, drain, and mix with shrimp and sauce.
10 minutes
Dining and Cooking