Sweet Shrimp And Angel Hair Pasta Recipe
Ingredients
| Ketchup | 1/4 Cup (16 tbs) | |
| 3 tablespoons reduced-sodium soy sauce | ||
| Water | 3 Tablespoon | |
| 4 to 6 dashes hot red pepper sauce or 1/8 teaspoon ground red pepper (cayenne), optional | ||
| 1 tablespoon peanut or vegetable oil | ||
| 1 large sweet red pepper, cored, seeded, and cut into 1/2 inch squares | ||
| 2 medium-size carrots, peeled and coarsely shredded | ||
| Garlic | 2 Clove (5gm), minced | |
| Angel hair pasta | 8 Ounce | |
| 1 pound frozen shelled and deveined small shrimp, thawed and drained | ||
| 3 scallions, including tops, thinly sliced, | ||
| Roasted peanuts | 1/3 Cup (16 tbs) | |
| Flaked coconut | 1/3 Cup (16 tbs) | |
Directions
Combine the ketchup, soy sauce, water, and red pepper sauce, if using, in a small bowl and set aside.
Heat the oil in a deep 12-inch skillet over moderately high heat for 1 minute.
Add the sweet red pepper, carrots, and garlic, and saute for 5 minutes or until softened.
Meanwhile, cook the pasta according to package directions untiljust tender about 2 minutes then drain and set aside.
Add the shrimp to the skillet and saute until almost cooked through about 2 minutes.
Add the ketchup mixture, stir well, and cook 1 minute more.
Stir in the scallions, peanuts, and coconut.
Add the pasta and toss to mix
Heat the oil in a deep 12-inch skillet over moderately high heat for 1 minute.
Add the sweet red pepper, carrots, and garlic, and saute for 5 minutes or until softened.
Meanwhile, cook the pasta according to package directions untiljust tender about 2 minutes then drain and set aside.
Add the shrimp to the skillet and saute until almost cooked through about 2 minutes.
Add the ketchup mixture, stir well, and cook 1 minute more.
Stir in the scallions, peanuts, and coconut.
Add the pasta and toss to mix
Chef
