Chinese Five Spice Shrimp And Pasta
This Chinese Five Spice Shrimp And Pasta recipe has a wonderful flavor. The cinnamon and other spices in the Chinese Five Spice, when combined with the orange juice and ginger, produce a sweet, citrusy flavor that accents the shrimp nicely. The red pepper flakes add a little heat without overwhelming the dish.
Yield: 2 Servings
Ingredients:
10 Jumbo Deveined Shrimp, Peeled
1 Teaspoon Chinese Five Spice Powder
½ Teaspoon Freshly Ground Black Pepper
1 Large Clove Garlic, mined fine or 1 Teaspoon Granulated Garlic
1 Tablespoon Fresh Ginger, Coarsely Grated
1 Tablespoon Low Sodium Soy Sauce
1 Tablespoon Rice Vinegar
⅓ Cup Orange Juice
1 Teaspoon Honey Mustard (or ½ teaspoon Mustard with ½ Teaspoon Honey)
⅛ Teaspoon Crushed Red Pepper Flakes
8 Ounces Linguine (fresh pasta if available)
Directions:
Cook pasta according to directions on the package. Time the pasta so the shrimp isn’t sitting too long in the sauce before serving.
Cut each shrimp into 4 or 5 pieces. Mix the five-spice powder with black pepper and add shrimp, stirring well to coat.
In a small mixing bowl, combine the garlic, ginger, soy sauce, rice vinegar, orange juice, honey mustard and red pepper flakes. Transfer to a medium pan. Add the shrimp. Simmer on top of the stove for about 3 minutes, until shrimp is cooked. Don’t overcook or it will be tough.
The sauce isn’t thick, so if you want it a bit thicker, stir in a teaspoon of arrowroot powder to the sauce as you are heating it. Whisk well to avoid clumping.
Drain cooked pasta. Mix with shrimp and sauce. Serve immediately.