Shanghai Pasta

This Shanghai Pasta brings together sweet and spicy tones to create a dish bursting with flavor.

One thing that I love about this delicious Shanghai Pasta recipe is that it isn’t drenched in sauce, yet is so flavorful. I feel that so often pasta needs to be covered with lots of sauce to really get the full flavor of the dish, however this is definitely not the case here. The sauce nicely coats the pasta, shrimp, and veggies without feeling soggy or heavy.

Here are a few tips for making this recipe:

– Don’t over cook the veggies! It’s so easy to let them get overly soft. Only sautéing the veggies slightly keeps them crisp which adds a delicious crunch to this pasta dish.

– Cook the pasta al dente. This is basically just a fancy way of saying don’t over cook your pasta. You want it to have a slight bit of firmness in the center. When cooked al dente the pasta won’t fall apart as easily. For this dish it is especially important as you toss all the ingredients together before serving.

– Modify the spice of this recipe by increasing or decreasing the Sriracha depending on your spice preference. We like spicy food so I usually add a full 2 tsp when I make it. However, some people are more sensitive to spice so I suggest adding a little bit to start and adding more if needed.

Shanghai Pasta

Print Recipe

Serves: 4 Prep Time: 10 Cooking Time: 15

Ingredients

• 1 box gluten free rotini or fusilli pasta
• 12 oz frozen shrimp, thawed with tails off
• 1 T olive oil
• 2 tsp minced garlic
• 1 tsp ground ginger
• 1/2 tsp black pepper
• Sauce:
• 3 T gluten free Tamari
• 1 T hoisin sauce or plum sauce*
• 1 T olive oil
• 1-2 tsp Sriracha or other chili paste, adjust to your spice preference
• Veggies/ Toppings:
• 1/2 red bell pepper, cut into small pieces
• 1/2 green bell pepper, cut into small pieces
• 1 C. fresh green beans or snap peas, cut into small pieces
• 4 green onions, diced
• sesame seeds

Instructions

1

Cook pasta according to package directions, drain and set aside.

2

In a small bowl, whisk together sauce ingredients.

3

Pour olive oil into large skillet or wok. Add shrimp, garlic, ginger, and black pepper. Cook until shrimp are opaque- approx. 2-3 minutes. Remove shrimp from pan and set aside.

4

Add bell peppers and green beans or pea pods to the skillet. Add more olive oil if needed. Sauté until slightly softened- approx. 4-5 minutes.

5

Add cooked shrimp and pasta into pan. Add sauce and stir until well combined.

6

Top with green onions and sesame seeds.

Notes

*make sure to find the gluten free version of these sauces if needed