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Vermicelli With Shrimp & Broccoli

Western.Chefs's picture
Ingredients
  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
  Salt To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Pasta
Interest: 
Everyday

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