This dish is like a bolt out of the blue! Where have you been all my life?!? I was puttering about in an online chat when a fellow mentioned he had had shrimp pasta for dinner yesterday. That sounded pretty easy so I thought “me too” and went to the cupboard to sort through the pasta we had on hand. I reached down a bag I had bought a few weeks ago. I’ve had some pasta from the same outfit before-I think it was mushroom flavored but the style escapes me. I was reading the back and looked at a recipe they had on there and it struck me that it sounded pretty good, and I had all the stuff I needed, mostly.
I set to work assembling the sauce: Some olive oil, soy sauce, rice wine vinegar, a bit of Splenda in lieu of cane sugar, some sesame oil, and some ginger went into a bowl. Not content with those I crushed some Szechuan peppercorns, and minced several cloves of garlic, and drizzled in several tablespoons of chili oil. I decided to make the sauce double as a marinade so in went the peeled shrimp.
I opted not to put in the broccoli the recipe called for. It would have worked well. After eating the dish I had several other ingredient ideas that will be in the next batch of this I make.
Prep was fast and easy. I fired a large skillet and cooked the shrimp in the sauce, took just a few minutes while the pasta was boiling next burner over. Drained, the pasta went right atop the shrimp along with a good handful of red bell pepper slices. This stuff was great! Can’t wait for the next batch with the improvements I have in mind!