Spicy Kung Pao Shrimp Pasta

Name: Spicy Kung Pao Shrimp Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 lb shrimp, peeled and deveined; 8 oz spaghetti or linguine; 1 red bell pepper, thinly sliced; 1 small carrot, julienned; 3 cloves garlic, minced; 4-5 dried or fresh red chilies; 2 tbsp vegetable oil; 2.5 tbsp soy sauce; 1 tbsp black vinegar; 1 tbsp chili garlic sauce; 1 tbsp hoisin sauce; 1 tbsp brown sugar; 1 tsp sesame oil; 1 tsp cornstarch; 1 tbsp water; 2 scallions, sliced

Servings4 Portions

Prep Time15 Mins

Cook Time15 Mins

Difficulty

Intermediate

Ingredients

shrimp, peeled and deveined
1 lb
spaghetti or linguine
8 oz
red bell pepper, thinly sliced
1
small carrot, julienned
1
garlic, minced
3 cloves
dried or fresh red chilies
4
vegetable oil
2 tbsp
soy sauce
2.5 tbsp
black vinegar
1 tbsp
chili garlic sauce
1 tbsp
hoisin sauce
1 tbsp
brown sugar
1 tbsp
sesame oil
1 tsp
cornstarch
1 tsp
water
1 tbsp
scallions, sliced
2

Step-by-Step Instructions

Bring a large pot of salted water to a boil. Cook the spaghetti or linguine until just al dente, then drain and toss with a small drizzle of oil so the noodles do not stick. In a bowl, whisk together the soy sauce, black vinegar, chili garlic sauce, hoisin sauce, brown sugar, sesame oil, cornstarch, and water until smooth.

Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add the shrimp in a single layer and sear for about 2 minutes per side, just until pink and nearly cooked through. Transfer the shrimp to a plate, then add the remaining oil, garlic, chilies, carrot, and bell pepper to the pan; stir-fry for 2 to 3 minutes until the vegetables are crisp-tender.