How do I get the recipe for Spicy Asian Linguine?!
How do I get the recipe for Spicy Asian Linguine?
It's a dish served at my local asian take away, and I'm trying to find a recipe that is similar to it or even the exact recipe itself. It has shrimp, pork, scallions, linguine,red pepers(perhaps spicy ones?) and then the sauce is more oil based then cream based. Any help?
Answers:
10 ounces uncooked medium to large shrimp, shelled and deveined
8 ounces linguine
1 tablespoon olive oil
1/2 cup chopped onions
1/2 cup chopped celery
1/4 cup shredded carrots
1/2 chopped red bell pepper
1/4 cup chopped sun-dried tomatoes packed in oil, drained
1 tablespoon minced fresh ginger
2 tablespoons soy sauce
1 teaspoon dark sesame oil
1/2 teaspoon ground black pepper
freshly grated parmesan cheese (optional)
Marinade :
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon minced fresh ginger
1 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Combine all marinade ingredients in a large bowl.
Add shrimp and stir to coat.
Cover and place in the refrigerator for 2 hours.
Cook linguine according to package directions.
Drain and set aside.
Heat large skillet over medium heat until hot.
Add shrimp and marinade.
Saute for approximately 2 minutes until shrimp are pink.
Remove shrimp from skillet, place in a medium bowl.
Discard marinade.
Add 1 tablespoon olive oil to same skillet, and 1 tablespoon of ginger and garlic.
Cook over medium heat 1 minute.
Add celery, onion, carrots, bell pepper and sun-dried tomatoes.
Cook 3-4 minutes making sure that the vegies stay crisp but tender.
Do not overcook vegies.
Add soy sauce, sesame oil, black pepper, salt, pasta and shrimp.
Cook, stirring constantly for 2-3 minutes until pasta and shrimp are hot.
Top with fresh parmesan cheese, if desired.
try looking for it here at
i have a recipe for spicy asian linguine with chicken but you can sub pork and shrimp.
3 tablespoons vegetable oil
6 cloves garlic, minced
3 jalapeno peppers, seeded and minced
1 1/2 cups cannned unsweetened coconut milk
1/3 cup creamy peanut butter
1/3 cup soy sauce
2 tablespoons fresh lime juice
2 tablespoons oriental sesame oil
2 tablespoons fresh ginger, peeled,minced
1 tablespoon honey
1 1/2 teaspoons hot pepper sauce
3/4 cup diced red bell peppers
1/2 cup sliced mushrooms
1/2 cup chopped green onions
1 lb boneless skinless chicken breasts, cut into 1/4 inch wide strips
1 lb linguine
Heat 2 T oil in a large saucepan over medium heat.
Add garlic and jalapeno.
saute 3 minutes until tender but not brown.
Add coconut milk, peanut butter, soy sauce, lime juice, sesame oil, ginger, honey and hot pepper sauce.
Whisk until smooth and bring to a simmer.
Remove from heat.
Season with salt and pepper.
This sauce can be made well in advance, covered and refrigerated.
Heat remaining 1 T oil in a large skillet over medium high heat.
Add bell pepper, mushrooms, and green onions.
Saute 3 minutes.
Add chicken and saute until cooked through,about 3 more minutes.
Add sauce.
Simmer until heated.
Cook linguine in a large pot of boiling, salted water until al dente.
Drain.
Pour heated sauce over pasta and toss to coat well.