Sweet Shrimp And Angel Hair Pasta Recipe
Ingredients
1/4 cup ketchup
3 tablespoons reduced-sodium soy sauce
3 tablespoons water
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
2 cloves garlic, minced
8 ounces angel hair pasta (cappellini) orspaghettini
1 pound frozen shelled and deveined small shrimp, thawed and drained
3 scallions, including tops, thinly sliced,
1/3 cup unsalted dry-roasted peanuts
1/3 cup flaked coconut
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
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