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Saturday, October 19 2013

Stir-fried shrimp and vegetables and an Asian sauce make for a fun and quick pasta dinner.



Shanghai Pasta
Recipe from 
Servings: 4
Yield: 4 main-dish servings
Total Time: 30 mins
  • 8    ounces   dried fusilli, linguine, or spaghetti
  • 3    tablespoons   soy sauce
  • 1    tablespoon   bottled plum sauce
  • 1    teaspoon   toasted sesame oil
  • 1/2   teaspoon   red chili paste (optional)
  • 1    tablespoon   cooking oil
  • 1      medium red and/or green sweet pepper, cut into bite-size pieces
  • 1    cup   fresh green beans, cut into 1-inch pieces or 1 cup pea pods, trimmed
  • 12    ounces   frozen peeled and deveined large shrimp without tails, thawed (26 to 30 shrimp per lb. count)
  • 2      cloves garlic, minced
  • 1    teaspoon   grated fresh ginger
  • 1/4   teaspoon   ground black pepper
  • 2      green onions, bias sliced into 1-inch pieces
  • 2    teaspoons   sesame seeds, toasted
Cook pasta according to package directions. Drain. Set aside. Keep warm. For sauce, stir together soy sauce, plum sauce, sesame oil, and chili paste (if using). Set aside.
Pour cooking oil into a wok or large skillet. (If necessary, add more oil during cooking.) Cook and stir sweet pepper and beans in hot oil for 5 minutes. Push from center of wok. Add shrimp, garlic, ginger, and black pepper to center of wok. Cook and stir for 2 to 3 minutes or until shrimp are opaque. Stir in sauce and pea pods. Stir in pasta; heat through. To serve, top with onions and sesame seeds. Makes 4 main-dish servings.

nutrition information
Per Serving: cal. (kcal) 387, Fat, total (g) 8, chol. (mg) 129, sat. fat (g) 1, carb. (g) 51, Monosaturated fat (g) 1, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 3, pro. (g) 27, vit. A (IU) 1895, vit. C (mg) 54, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 7, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 153, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 850, Potassium (mg) 392, calcium (mg) 81, iron (mg) 5, Percent Daily Values are based on a 2,000
Posted by: Send a Meal AT 11:42 am   |  Permalink   |  0 Comments  |  Email

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