Shanghai Pasta with Shrimp and Sweet Bell Peppers
Transport your taste buds to the bustling streets of Shanghai with this vibrant and flavorful Shanghai Pasta with Shrimp and Sweet Bell Peppers. This easy-to-follow recipe combines al dente linguine or spaghetti with tender, juicy shrimp and a trio of colorful bell peppers for a stunning visual and flavor-packed meal. Tossed in a savory-sweet sauce made with soy sauce, oyster sauce, sesame oil, and a touch of honey, this dish perfectly balances umami richness with a hint of sweetness. Aromatic garlic, green onions, and optional red chili flakes add layers of depth and spice, making every bite irresistible. Quick to prepare in just 35 minutes, this one-pan recipe is ideal for busy weeknights or when you’re craving bold Asian-inspired flavors. Serve it hot and fresh, garnished with green onions for a restaurant-quality meal that's sure to impress!
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Recipe Information
Ingredients
- 400 grams Spaghetti or linguine
- 300 grams Shrimp, peeled and deveined
- 1 large Red bell pepper, thinly sliced
- 1 large Yellow bell pepper, thinly sliced
- 3 stalks Green onion, thinly sliced
- 3 cloves Garlic, minced
- 4 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 2 teaspoons Sesame oil
- 2 teaspoons Honey
- 2 tablespoons Vegetable oil
- 0.5 teaspoons Red chili flakes (optional)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 4 liters Water (for boiling pasta)
- 1 teaspoon Salt (for boiling pasta)
Instructions
Bring a large pot of water to a boil, add 1 teaspoon of salt, and cook the spaghetti or linguine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
In a small bowl, prepare the sauce by whisking together soy sauce, oyster sauce, sesame oil, and honey. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp, season with salt and black pepper, and cook for 2-3 minutes on each side until pink and fully cooked. Remove the shrimp from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Toss in the garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
Add the sliced red and yellow bell peppers to the skillet. Cook for 3-4 minutes, stirring frequently, until the peppers are tender but still have a slight crunch.
Return the cooked shrimp to the skillet and toss to combine. Pour the prepared sauce over the mixture and stir well to coat.
Add the cooked pasta to the skillet, tossing everything together to combine. If the pasta seems dry, add a splash of the reserved pasta water until the desired consistency is reached.
Sprinkle in the green onions and red chili flakes (if using), and toss one final time.
Serve immediately, garnished with additional green onions if desired. Enjoy your Shanghai Pasta with Shrimp and Sweet Bell Peppers!
Nutrition Facts
Calories |
1625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 28.6 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 8330 mg | 362% | |
| Total Carbohydrate | 170.1 g | 62% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 29.5 g | ||
| Protein | 106.4 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 274 mg | 21% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2184 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
