Vermicelli With Shrimp & Broccoli
|Reduced sodium chicken broth||1 Cup (16 tbs)|
|Vermicelli/Thin spaghetti||7 Ounce (1 Package)|
|Medium shrimp||1 Pound, shelled and deveined, with tail part of shell left on if desired|
|Peeled ginger||1 Tablespoon (Fresh)|
|Vegetable oil||1 Tablespoon|
|Asian sesame oil||1 Teaspoon|
|Crushed red pepper||1⁄4 Teaspoon|
|Garlic||2 Clove (10 gm), crushed with garlic press|
|Broccoli flowerets||20 Ounce (2 Packages, 10 Ounce Each)|
|Soy sauce||2 Tablespoon|
In large saucepot, prepare pasta in boiling salted water as label directs.
Meanwhile, in 10 inch skillet, heat vegetable oil over medium high heat until hot.
Add shrimp, ginger, garlic, and crushed red pepper.
Cook, stirring, 2 minutes or just until shrimp turn opaque throughout.
Transfer shrimp to bowl.
Add broccoli to skillet and cook, stirring, 1 minute.
Stir in chicken broth and heat to boiling over high heat.
Cook, covered, stirring often, until broccoli is just tender, about 3 minutes.
Stir in soy sauce, sesame oil, and shrimp; heat through.
Drain pasta; return to saucepot.
Add shrimp mixture; toss well.