Shrimp and Pasta Stir Fry
Dive into the vibrant flavors of this Shrimp and Pasta Stir Fry, a quick and delicious dinner that seamlessly blends Italian and Asian-inspired cuisine. Tender shrimp, al dente spaghetti or linguine, and crisp, colorful vegetables like broccoli, bell peppers, and carrots come together in a savory, umami-rich stir-fry sauce made with soy sauce, oyster sauce, and sesame oil. The dish is infused with the aromatic essence of garlic and ginger, while a touch of red pepper flakes adds optional heat for spice lovers. Ready in just 35 minutes, this one-pan meal is perfect for busy weeknights, balancing protein, veggies, and carbs all in one comforting, flavorful dish. Garnish with fresh green onions for the perfect finishing touch and serve it piping hot for a satisfying, crowd-pleasing meal!
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Recipe Information
Ingredients
- 8 ounces spaghetti or linguine
- 12 ounces shrimp, peeled and deveined
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons sesame oil
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1 cup broccoli florets
- 2 green onion, sliced
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch
- 1 tablespoon water
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Cook the spaghetti or linguine according to the package instructions until al dente. Drain and set aside.
In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, cornstarch, and water to create the stir-fry sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the shrimp to the skillet, season with a pinch of salt, and cook for 2-3 minutes until they turn pink and are fully cooked. Remove the shrimp from the skillet and set aside.
In the same skillet, add another tablespoon of vegetable oil. Add the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
Add the red bell pepper, carrot, and broccoli florets to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.
Return the cooked shrimp to the skillet and mix with the vegetables.
Pour the prepared stir-fry sauce over the shrimp and vegetables. Stir well to coat everything evenly.
Add the cooked pasta to the skillet and toss to combine. Let it heat through for 1-2 minutes.
Garnish with sliced green onion and a sprinkle of red pepper flakes if desired.
Serve immediately and enjoy your Shrimp and Pasta Stir Fry!
Nutrition Facts
Calories |
329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.2 g | 20% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 166 mg | 55% | |
| Sodium | 860 mg | 37% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 2.7 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 96 mg | 7% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 440 mg | 9% | |
*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.
