Dairy Free ·
Easy and Quick ·
Ginger and Honey balsamic ·
Seafood ·
SELECT Medium olive oil ·
Sriracha ·
Shrimp and Snow Pea Stir Fry
Shrimp and Snow Pea Stir Fry
10 minutes
35 minutes
Seafood
Ingredients
- 8 oz. rice linguini noodles, or your favorite Asian noodle
- 8 oz. raw shrimp, peeled and deveined
- 1 tablespoon soy sauce
- 2 tablespoons Fustini's Ginger & Honey balsamic, divided
- Kosher salt & freshly ground black pepper
- 1/4 cup plus 1 tablespoon sriracha or sweet chili sauce, divided
- 8 oz. snow peas, sliced on the diagonal
- 2 tablespoons Fustini's Medium SELECT olive oil, divided
Directions
- Cook noodles according to package directions.
- Rinse the shrimp and place them on a paper towel-lined plate. Pat dry and season with salt and pepper on both sides. Add shrimp, soy sauce, 1 tablespoon of balsamic and 1 tablespoon of sriracha/sweet chili sauce to a container with a lid. Refrigerate for at least 15 minutes and up to overnight.
- Drain and rinse the noodles and return to the bowl. Gather your ingredients (noodles, shrimp, remaining 1/4 cup sauce, balsamic, and snow peas).
- Heat a large skillet or wok over high heat. Add 1 tablespoon of olive oil and swirl in pan to coat. When you see the first wisp of smoke, add shrimp (reserve liquid) and cook until they begin to turn pink, 1 minute on each side. The sugars in the sweet chili sauce should caramelize just a little bit and create tasty bits in the pan. Make space in the middle of the pan, add the remaining 1 tablespoon of oil and sliced snow peas and cook for 2 minutes. Add reserved liquid, remaining balsamic, prepared noodles and ¼, cup of sauce. Continue to cook until noodles are coated and heated through, about 4 to 6 minutes. Serve immediately.
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