During Lent we try to eat fish in the Backes house. I was searching the web for a delicious shrimp dish and found this Asian Sweet Chili with Sesame Noodles. This is a recipe from Food Channel, not to be mixed up the the Food Network. It was very good, and I will be making it again. I did not have enough shrimp so I added scallops to the dish. It was delish!
- 14 oz angel hair pasta
- 1/2 cup of scallion diced
- 3 tablespoons sesame oil, divided
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame seeds
- 1/2 lb large raw shrimp, peeled and deveined
- 1/2 lb or more of U-10 Scallops
- 1/4 cup of White Wine
- 1/2 cup of Sweet Chili Sauce
- Combine scallions, 1-tablespoon of sesame oil, soy sauce and sesame seeds in a large bowl and toss to coat evenly.
- Drain thawed shrimp and pat dry with a paper towel to remove excess moisture.
- Bring a large pot of water to a boil and cook the angel hair pasta to it is done. I started cooking the pasta, then I started the shrimp. If you do this, they will be done around the same time. Once you drain the pasta toss it in the sesame/soy sauce mixture.
- Heat 2 tablespoons of sesame oil to a wok. Add the shrimp and the Scallops and stir fry over medium heat for 3 minutes or until shrimp is pink and scallops are translucent.
- Add the white wine and sweet chili sauce. Heat for about 2 minutes or until bubbling and liquid is starting to thicken.
- To serve, spoon the pasta onto a large serving plate and top with the shrimp/scallop mixture and spoon the sauce over the pasta. Enjoy!