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Nutrition Facts
Serving Size 1 (249g) Recipe makes 4 servings
Calories 387
Calories from Fat 109		(28%)
Amount Per Serving		%DV
	Total Fat 12.2g	18%
	Saturated Fat 1.7g	8%
	Monounsaturated Fat 3.1g
	Polyunsaturated Fat 5.9g
	Trans Fat 0.0g
Cholesterol 178mg		59%
Sodium 931mg		38%
Potassium 485mg		13%
Total Carbohydrate 41.8g		13%
	Dietary Fiber 2.1g	8%
	Sugars 1.5g
Protein 27.8g		55%
detailed view... how is this calculated?

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Shanghai Pasta (With Shrimp and Sweet Bell Peppers)

Recipe #207016 | 45 min | 30 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: averybird
Jan 22, 2007

I really love this dish and hope you enjoy it too. The red and yellow sweet peppers, along with the bright green beans, combine for a very pretty presentation. Credit goes to Gene Lee, who first submitted this recipe to Family Circle. I modified it a bit to my tastes.

SERVES 4 (change servings and units)

Ingredients

MAIN DISH

8 ounces dried fettuccine pasta (or other type such as Linguine, Fusilli, etc.)
1/2 medium red bell pepper, seeds and ribs removed, thinly sliced
1/2 medium yellow bell pepper, seeds and ribs removed, thinly sliced
1 cup green beans, the slender kind, cut in half (or you may substitute 1 cup pea pods)
2 tablespoons cooking oil
12 ounces frozen large shrimp, without tails (peeled, deveined and thawed, 26 to 30 shrimp per pound count)
2 garlic cloves, minced
1 teaspoon grated fresh ginger (or you may substitute 1/2 tsp. ginger root powder)
1/4 teaspoon ground black pepper

SAUCE

3 tablespoons soy sauce
1 tablespoon bottled plum sauce
1 teaspoon toasted sesame oil
1/2 teaspoon red chili paste (optional)

GARNISH

2 green onions, bias-sliced into 1-inch pieces
1 tablespoon sesame seed, toasted

Directions

1
Mix ingredients for the sauce (listed above) and set aside.
2
Cook pasta according to package directions. Drain and keep warm.
3
In a large skillet or wok, cook and stir green beans and sweet peppers in hot oil for five minutes. Push veggies to the side if using a wok. Otherwise pour them in with the pasta to free up the skillet.
4
Add a little oil to the skillet if needed, to continue. Add the garlic, ginger, and black pepper. When oil is hot, add the shrimp and cook over medium heat for 2-3 minutes or until they are opaque.
5
Add sauce to skillet. (If substituting pea pods for green beans, add them now too).
6
Finally, add pasta, green beans and sweet peppers back into the skillet and heat through.
7
To serve, top with sesame seeds and green onions.

Questions about this recipe?

Browse similar recipes by category

Main Ingredient > Seafood > Shellfish > Shrimp
Main Ingredient > Vegetables > Peppers
Main Ingredient > Pasta, Rice & Grains > Pasta
Cuisine > Asian
Preparation > Time to Make > < 60 mins
Dietary > Lighter Fare
Dietary > Low in... > Low Sat. Fat

Featured Reviews for This Recipe

From: ellie_

On Apr 19, 2009

Very good and easy dish which my family enjoyed! The changes I made was using 1 whole red bell pepper (instead of two halves), used whole wheat fettuccine and since I didn't have any fresh ginger I sprinkled in some dried ginger. I also added the green onions in with the pasta so they cooked a little bit. Delicious and easy too! Thanks for sharing!

1 person found this review helpful

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From: ~Rita~

On Mar 28, 2009

I used garlic fettuccine which went real nice with this. I would have liked this if the scallions were cooked or sliced thin as a garnish. The one inch was just a bit much. I followed the recipe as called for and it was very easy and quick. I loved the sweet peppers in this. I made this for PAC http://www.recipezaar.com/bb/viewtopic.zsp?t=296583&postdays=0&postorder=asc&start=0 Thanks!

1 person found this review helpful

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From: Gerry

On Feb 2, 2009

This pasta loving family loved this! That we also love sweet peppers, fresh ginger, garlic and shrimp made for a wonderful combination. Didn't have the green beans or peas pods on hand so was extra generous with the peppers. Other than that made as posted. Looking forward to making this with garden fresh vegetables! Yes this one's a keeper and one I will be serving to family and friends. Thank you averybird.

2 people found this review helpful

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From: vusandra

On Aug 18, 2008

This was a very easy dish to prepare and it was tasty for our dinner. I used whole wheat spaghetti pasta and oyster sauce instead of plum sauce because we didn't have any. I also omitted the ginger since we didn't have any on hand, but the dish is still good without. The red chili paste gives a great kick and a must if you like your food a little spicy - I used 1 tsp. I only wish the bell peppers didn't lose their nice, bright color when cooking in the wok (we used yellow and orange bell peppers). I suppose you can cook the bell peppers less than the 5 minutes instructed. Thanks for the simple and delicious recipe!

2 people found this review helpful

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