| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 8 ounces whole-wheat spaghetti
- 4 teaspoons vegetable oil
- 2 tablespoons finely chopped scallions (white and light green parts only)
- 2 tablespoons minced peeled ginger
- 3 cloves garlic, minced
- 1 pound medium shrimp, peeled and deveined
- 1 bunch broccoli, cut into florets, stems peeled and thinly sliced
- 2 cups low-sodium mushroom or vegetable broth
- 1 tablespoon cornstarch
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons toasted sesame oil
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and transfer to a large bowl.
- Meanwhile, heat a large nonstick skillet over medium heat. Add 2 teaspoons vegetable oil, then add half each of the scallions, ginger and garlic; stir-fry until the scallions are wilted, 1 to 2 minutes. Add the shrimp and stir-fry until just cooked through, about 5 minutes. Transfer the shrimp mixture to a plate using a slotted spoon.
- Add the remaining 2 teaspoons vegetable oil to the skillet. Add the remaining scallions, ginger and garlic; stir-fry 1 to 2 minutes, then add the broccoli and cook, tossing to coat, 1 to 2 more minutes. Add 1/2 cup broth. Cover and cook until the broccoli is just tender, 5 to 7 minutes.
- Whisk the cornstarch and 1 tablespoon water in a bowl, then whisk in the remaining 1 1/2 cups broth, the soy sauce and sesame oil. Return the shrimp to the skillet; add the broth mixture. Bring to a simmer and cook, stirring, until thickened, 1 to 2 minutes. Add the pasta and toss to coat.
Nutrition Facts
| Calories | 415 |
| Total Fat | 10 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 175 milligrams |
| Sodium | 409 milligrams |
| Carbohydrates | 49 grams |
| Dietary Fiber | 9 grams |
| Protein | 35 grams |
Reviews
Everyone loves this dish. Super easy. I used frozen broccoli since I didn’t have fresh.
A couple dashes of red pepper flakes. Utterly delicious.
Loved this recipe, was not hard at all. I added some hot pepper for taste.
Love this recipe. The technique for getting the shrimp to the perfect doneness and the veggies tender-crisp is spot-on. I added carrot coins, green beans cut to 1-inch diagonals, chopped bell peppers, and thawed frozen peas. Awesome, satisfying, and simple.
If I I make this recipe I will make my own shrimp stock from shrimp shells, chopped onions & water : just boil for about 5 minutes. Use this instead of vegetable stock
Very tasty, couldn’t find mushroom broth, so I used Golden Mushroom Soup.
Family liked it, and it was quick and easy to make, but I’ll probably tweak it a bit in the future.
I made this tonight and we loved it.
I made this meal this evening. It was good, but nothing that I would add to my recipe box as a saver.