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SZECHUAN SHRIMP & ASPARAGUS OVER LINGUINE
INGREDIENTS
2 cloves garlic, minced
8 crimini mushrooms, sliced
1 Tablespoon fresh ginger, grated
1 Tablespoon extra virgin olive oil
1 pound fresh medium shrimp, peeled and deveined, tails intact
1 red bell pepper, seeded and sliced into strips
˝ pound fresh asparagus, trimmed and cut into 1-inch pieces
2 teaspoons San-J Szechuan Sauce
1 cup dry white wine
2 teaspoons toasted sesame oil
2 teaspoons San-J Tamari
juice of ˝ lemon
1 pound linguine cooked al dente, kept warm
2 Tablespoons flat-leaf parsley, minced
Romano cheese for garnish
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INSTRUCTIONS
In a large sauté pan, cook and stir the garlic, mushrooms and ginger in olive oil over medium-high heat for 2 minutes. Add the shrimp and sauté just until pink, about 2 minutes. Remove the shrimp and keep warm on an ovenproof plate in the oven. Add the red bell pepper to the pan and sauté until crisp-tender.
Blanch the asparagus by steaming if for about 2 minutes in a deep saucepan over boiling water. Drain. Return the shrimp to the pan, add the blanched asparagus and add the San-J Szechuan Sauce, white wine, sesame oil, San-J Tamari and lemon juice. Stir the ingredients gently and heat through over low heat for 3 to 4 minutes. Add the cooked linguini and parsley to the pan and toss with the remaining ingredients. Dust the linguini and shrimp with Romano cheese and serve immediately.
Makes 4 Servings
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