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
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)
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.