Citrus, Cabbage And Shrimp Pasta - cooking recipe
Ingredients
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2 tbsp canola or sunflower oil
1 None onion, diced
14 oz Savoy cabbage, thinly sliced
1 None red chili pepper, thinly sliced
1 None orange, juiced
1/2 tsp granulated vegetable bouillon
14 oz pasta, such as tagliatelle
1-2 None garlic cloves, thinly sliced
14 oz jumbo shrimp, peeled and deveined
Preparation
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Heat 1 tbsp of the oil in a medium saucepan on medium-high heat. Add the onion, cabbage and chili pepper and saute for 2-3 mins. Add the orange juice and 1/2 cup water and bring to a boil. Stir in the granulated vegetable bouillon. Reduce heat to low; cover and simmer for 10-15 mins until the cabbage is tender.
Meanwhile, cook the pasta in boiling salted water according to the package directions.
Heat remaining 1 tbsp oil in a large skillet on medium-high heat. Add the garlic and shrimp and saute for 3-4 mins until cooked through. Season. Drain the pasta then mix with the cabbage and shrimp.
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