Orange Szechuan Pasta with Basil-Infused Shrimp

By Snoo

A little twist on seafood!

Ingredients

• Ingredients:
• 1/2 lb. Pappardelle’s Orange Szechuan Pasta
• 4 cups veggie broth
• 1 cup basil, coarsely chopped
• 1 , one-inch piece of ginger, finely diced
• 1 clove garlic, minced
• Zest from one orange
• 16 large shrimp, peeled and deveined
• 1 red bell pepper, finely diced
• 4 shitake mushrooms, thinly sliced
• 4 scallions, finely chopped

Preparation

Step 1

1. Cook pasta in a pot of rapidly boiling salted water until al dente (about 8-10 minutes). Drain and rinse with warm water.

2. In a large saucepan, add veggie broth, basil, garlic, ginger, garlic, orange zest and shrimp. Bring to a boil and cook until shrimp turn pink, about 3 minutes. Turn heat to low and let simmer for 5 minutes.

3. Place desired amount of noodles in individual soup bowls. Ladle soup into bowls and garnish with red bell pepper, shitake mushrooms and scallions.