Al dente gluten-free noodles sautéed in butter and minced garlic. Topped with shrimp, baby corn, zucchini, and red bell pepper in San-J’s Szechuan Sauce.
This recipe is: Egg-Free, Gluten-Free, Nut-Free
Yields: 4
Total Time: 30 mins
Prep Time: 10 mins
Ingredients
For the Noodles
- 1 (8 ounce) package gluten-free spaghetti pasta
- 4 tablespoons butter
- 2 garlic cloves, minced
For the Shrimp
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 pound shrimp, peeled and deveined
- ½ cup white cooking wine
- ¼ cup San-J Szechuan Sauce
- ¼ cup dark brown sugar
- 1 (15 ounce) can baby corn, drained
- 1 whole zucchini, diced
- ½ red bell pepper, pith and seeds removed, thinly sliced
Directions
- In a large pot, cook gluten-free pasta according to package instructions. Drain and set aside.
- Place butter in a nonstick skillet over medium heat until melted and then stir in the garlic. Add the cooked pasta and sauté until fragrant, about 3 to 5 minutes. Remove from heat and set aside.
- In a separate skillet, heat olive oil over medium heat. Add the minced garlic and stir until fragrant. Add the shrimp and cook until pink, stirring occasionally.
- Meanwhile, combine the cooking wine, Szechuan sauce and brown sugar in a bowl and whisk together thoroughly. Pour mixture over the shrimp and stir until evenly coated.
- Toss in the baby corn, zucchini and bell pepper until coated and cook until most of the liquid has evaporated, about 5 minutes, stirring occasionally. Remove from heat and serve over the prepared noodles.
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