Pasta With Seafood And Cabbage - cooking recipe

Ingredients
    8 ounces gluten-free pasta (Notta Pasta)
    2 tablespoons canola oil
    1 lb shrimp, peeled and deveined
    8 -10 scallions, sliced diagonally (Green and white parts)
    1 tablespoon fish sauce
    4 cups julienned green cabbage
    1 red bell pepper, thinly julienned
    1 tablespoon minced fresh ginger
    4 large garlic cloves, finely minced
    2 tablespoons dry sherry
    3 tablespoons gluten-free soy sauce (We used Kikkoman, not gluten-free, personal preference)
    1 (6 ounce) can minced clams, undrained
    crushed red pepper flakes, to taste (optional)
    chopped fresh cilantro, to garnish
Preparation
    Soak Notta Pasta(Brand Name) according to the package for saute.
    In a large nonstick skillet or wok, heat oil over medium heat.
    Add shrimp, scallions, fish sauce, and sprinkling of crushed red peppers, if using. Stirfry until the shrimp just turns opaque. Remove shrimp to a bowl with a slotted spoon.
    Add cabbage, red bell pepper, ginger and garlic. Stirfry for one minute.
    Add sherry, GF soy sauce or Kikkoman, clams and drained Notta Pasta(made of rice). Cook, mixing all together well, stirring constantly for 3-4 minutes or until the Notta Pasta is firm but tender.
    Add reserved shrimp. Toss to mix well.
    Serve at once garnished with cilantro, hot garlic bread and a robust red wine(to make things a little different.).
    Enjoy!

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