Fettuccine with shrimp and scallions (ginger chili sauce)

2 servings

Ingredients

Quantity Ingredient
⅓ pounds Fettuccine; fresh
2 teaspoons Fresh ginger root; finely chopped
2 Green onions; finely chopped
2 tablespoons Pecan pieces; finely chopped
1 teaspoon Peanut oil
12 Shrimp; cooked, tails
; removed
1 teaspoon Chili sauce
1 teaspoon Soy sauce
1 teaspoon Crushed garlic
1 teaspoon Dark sesame oil

Directions

BOWL

Bring a medium pan of water to a boil, allowing 5 to 10 minutes for this before you begin the recipe. Put the ginger, green onion and pecans in a food processor and chop. In a bowl, combine the chili sauce (e.g., Heinz), soy sauce, garlic and sesame oil. Clean shrimp and remove tails. When the water is boiling, add the fettucini and simmer 2 to 3 minutes until tender but still chewy. Meanwhile, heat wok and oil with the peanut oil (or canola oil). Add the processed ingredients; add the shrimp. Drain the pasta. Add to the wok. Toss with the chili sauce ingredients. Serve at once.

'Oh, was that good!' Very fast meal. Boiling the water took the longest.

(served with mixed green salad, jicama chips and raspberry vinaigrette.

Chef du Jour, TVFoodNet, April 96 Per serving: 86 Calories (kcal); 5g Total Fat; (54% calories from fat); 8g Protein; 2g Carbohydrate; 55mg Cholesterol; 228mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; ½ Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates

Recipe by: Ann Willan, LA via London Converted by MM_Buster v2.0n.

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