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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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âThis recipe is simple, fast, healthy and very adaptable. You can change the seafood or vegetables to your taste.â Sherri Starkin â Lyle, Washington Ingredients:
1 pound uncooked medium shrimp, peeled and deveined |
2 garlic cloves, sliced |
dash blackened seasoning |
6 ounces uncooked whole wheat linguine |
4 teaspoons cornstarch |
1/3 cup water |
1/4 cup ketchup |
2 tablespoons reduced-sodium soy sauce |
2 tablespoons sherry or reduced-sodium chicken broth |
2 teaspoons honey |
1/4 teaspoon ground ginger |
1/4 teaspoon crushed red pepper flakes |
2 tablespoons olive oil, divided |
1 celery rib, sliced |
1 medium carrot, chopped |
1/2 cup sliced fresh mushrooms |
1/4 cup fresh broccoli florets |
2 tablespoons chopped cashews |
1 can (8 ounces) unsweetened pineapple chunks, drained |
Directions:
1. In a small bowl, combine the shrimp, garlic and blackened seasoning; set aside. Cook linguine according to package directions.
2. Meanwhile, in a small bowl, combine the cornstarch, water, ketchup, soy sauce, sherry, honey, ginger and pepper flakes until blended; set aside.
3. In a large nonstick skillet or wok, stir-fry shrimp in 1 tablespoon oil for 2-3 minutes or until no longer pink. Remove with a slotted spoon and keep warm.
4. Stir-fry celery and carrot in remaining oil for 5 minutes. Add the mushrooms, broccoli and cashews; stir-fry 4-6 minutes longer or until vegetables are crisp-tender.
5. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain linguine; stir into skillet. Add shrimp and pineapple; heat through. Yield: 4 servings.
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