Serves 1
20 min
Sesame Shrimp and Noodle
Recipe GLPRfd12a9e3aaa20a
A light and aromatic Asian-inspired dish featuring tender medium shrimp tossed with thin spaghetti in a savory-sweet sesame glaze. Bright bell pepper strips and fresh scallions add color and crunch, while warming ginger and a hint of vinegar balance the orange marmalade sauce.
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Ingredients
Coarse salt
Ground black pepper
2 ounces Thin spaghetti
2 tablespoons Orange marmalade
1 tablespoon Soy sauce
1 tablespoon Toasted sesame oil
½ teaspoon Red-wine vinegar
¼ teaspoon Ground ginger
6 ounces Medium shrimp, peeled and deveined
1 Small yellow bell pepper, cut into 1/4-inch strips
2 Scallions, thinly sliced
Directions
Bring a pot of salted water to a boil. Add the thin spaghetti and cook according to package directions until al dente, about 8–10 minutes. Drain and set aside.
While the pasta cooks, combine the orange marmalade, soy sauce, toasted sesame oil, red-wine vinegar, and ground ginger in a small bowl, stirring until smooth and well blended.
Heat a large skillet or wok over medium-high heat. Season the shrimp with salt and pepper to taste.
Add the shrimp to the hot skillet and cook for 1–2 minutes per side until they turn opaque and reach an internal temperature of 145°F, about 3–4 minutes total. Transfer the shrimp to a plate.
In the same skillet, add the bell pepper strips and scallions. Stir-fry over medium-high heat for 2–3 minutes until the peppers are tender-crisp and the scallions are fragrant.
Return the cooked shrimp to the skillet and add the drained spaghetti. Pour the sesame-marmalade sauce over the mixture and toss gently but thoroughly until everything is coated and heated through, about 1–2 minutes.
Transfer to a serving bowl or plate and serve immediately while hot.
