Ingredients
- 1 large clove garlic
- Fresh or frozen ginger to yield 1 tablespoon coarsely grated
- 2 tablespoons dry Sherry
- 1 tablespoon oyster sauce
- 1 teaspoon red-wine vinegar
- 2 teaspoons chili paste with garlic
- 2 tablespoons tomato paste
- 4 ounces sugar snap peas
- 5 ounces zucchini
- 8 ounces fresh linguine
- 1 teaspoon sesame oil
- 2 scallions
- 10 ounces cooked, peeled shrimp
- ⅛ teaspoon salt
- Nutritional Information
Nutritional analysis per serving (2 servings)
651 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 99 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 47 grams protein; 228 milligrams cholesterol; 699 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Mince garlic, grate ginger and place in small bowl with Sherry, oyster sauce, vinegar, chili paste and tomato paste; mix well.
- Rinse peas, and pull out the strings. Wash and trim zucchini and cut into 1/4-inch cubes.
- Put on water for linguine.
- Heat a nonstick skillet to hot; add oil, and reduce heat to medium.
- Stir peas and zucchini into hot oil, and stir fry for about one minute.
- Add the garlic and ginger mixture to the vegetables, and mix well to coat. Remove from heat.
- Cook linguine.
- Wash, trim and slice scallions.
- Return vegetables and sauce to heat, and add shrimp, stirring long enough to heat shrimp through. Season with salt.
- Drain linguine, and stir into sauce, mixing well. Serve sprinkled with scallions.
30 minutes
Dining and Cooking