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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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We love shrimp and this was amazing. Add the cashews they give the little crunch. Ingredients:
3 stalks lemongrass |
3 cups hot water |
1/2 cup dry white wine or 1/2 cup sherry wine |
1 1/2 teaspoons garlic salt |
1 teaspoon szechwan seasoning |
1 lb fresh shrimp, peeled and deveined |
2 tablespoons cornstarch, mixed with |
2 tablespoons water |
6 ounces angel hair pasta |
4 cups torn fresh spinach leaves |
1/4 cup salted cashews |
Directions:
1. Place lemon grass and water in 1-quart glass measure; cover and heat in microwave on high for 5 minutes; cool. Remove lemon grass to cutting board. Reserve water. Slice lengthwise then finely chop.
2. In large skillet, combine lemon grass, reserved water, wine, garlic salt and Szechwan seasoning; bring to a boil. Stir in shrimp and cornstarch mixture. Cook and stir until shrimp turn pink and mixture thickens, about 3 to 4 minutes.
3. Meanwhile, in large saucepan, cook pasta in boiling salted water until done. Drain and rinse pasta. Return pasta to saucepan. Add spinach and shrimp mixture; toss. If desired, garnish with chopped salted cashews.
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