Ingredients
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8 ounces dried fettuccine pasta (or other type such as Linguine, Fusilli, etc.)
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1/2 medium red bell pepper, seeds and ribs removed, thinly sliced
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1/2 medium yellow bell pepper, seeds and ribs removed, thinly sliced
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1 cup green beans, the slender kind, cut in half (or you may substitute 1 cup pea pods)
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2 tablespoons cooking oil
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12 ounces frozen large shrimp, without tails (peeled, deveined and thawed, 26 to 30 shrimp per pound count)
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2 garlic cloves, minced
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1/4 teaspoon ground black pepper
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3 tablespoons soy sauce
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1 tablespoon bottled plum sauce
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1 teaspoon toasted sesame oil
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1/2 teaspoon red chili paste
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1 teaspoon grated fresh ginger (or you may substitute 1/2 tsp. ginger root powder)
Instructions
- Mix ingredients for the sauce (listed above) and set aside.
- Cook pasta according to package directions. Drain and keep warm.
- In a large skillet or wok, cook and stir green beans and sweet peppers in hot oil for five minutes. Push veggies to the side if using a wok. Otherwise pour them in with the pasta to free up the skillet.
- Add a little oil to the skillet if needed, to continue. Add the garlic, ginger, and black pepper. When oil is hot, add the shrimp and cook over medium heat for 2-3 minutes or until they are opaque.
- Add sauce to skillet. (If substituting pea pods for green beans, add them now too).
- Finally, add pasta, green beans and sweet peppers back into the skillet and heat through.
- To serve, top with sesame seeds and green onions.