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Title: Five-Spice Shrimp and Pasta
Categories: Pasta Seafood
Yield: 2 Servings
| 10 | Jumbo shrimp in the shells | |
| 1 | ts | Five-spice powder |
| Freshly gd black pepper to | ||
| Taste | ||
| 1 | lg | Clove garlic |
| 1 | Piece fresh or frozen ginger | |
| Large enough to yield 1 tb | ||
| Coarsely grated | ||
| 1/3 | c | Orange juice |
| 1 | tb | Reduced-sodium soy sauce |
| 1 | tb | Rice vinegar |
| 1 | ts | Honey mustard |
| 1/8 | ts | Hot pepper flakes |
| 8 | oz | Frsh eggless linguine |
Peel shrimp and cut each one in four or 5 pieces. Mix the five-spice powder with black pepper to taste, and add shrimp, stirring well to coat. Bring water for pasta to boil in covered pot. Mince garlic, and grate ginger coarsely. Combine garlic and ginger in a small bowl with orange juice, soy sauce, vinegar, mustard and hot pepper flakes. Combine orange juice mixture and shrimp, and simmer in a pan on top of the stove for about 2 minutes, until shrimp is cooked but not tough. Cook pasta. When it is done, drain, and mix with shrim and sauce.
Taken from The Riverside Press Enterprise (April 6, 1995)
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