Classic shrimp scampi gets a twist with all the savoury flavours of Korean BBQ. This fusion dish packed with marinated shrimp and fresh, crisp snow peas is sure to spice up your mealtime routine.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes (+ 30 minutes standing time)
Servings: 4 to 6
1 pkg (340 g) No Yolks® Extra Broad Noodles
1 lb (500 g) large shrimp, tails removed
1/4 cup (60 mL) olive oil, divided
2 tsp (10 mL) chili powder
2 tsp (10 mL) Creole seasoning
1 tsp (5 mL) onion powder
1 tsp (5 mL) garlic powder
1/4 cup (60 mL) soy sauce
2 tbsp (30 mL) rice vinegar
1 tbsp (15 mL) gochujang paste
1 tbsp (15 mL) brown sugar
1 tsp (5 mL) sesame oil
2 cups (500 mL) sliced carrots (cut diagonally into 1/4-inch/5 mm thick slices)
1 onion, diced
3 cloves garlic, minced
1 tbsp (15 mL) minced fresh ginger
1 cup (250 mL) snow peas, cut in half diagonally
2 tbsp (30 mL) chopped fresh parsley
1 tbsp (15 mL) toasted sesame seeds
1. Cook noodles according to the package directions; drain, reserving 1/4 cup (60 mL) cooking liquid. Set aside.
2. In a small bowl, combine shrimp, 1 tbsp (15 mL) olive oil, chili powder, Creole seasoning, onion powder and garlic powder. Let stand for 30 minutes.
3. In a separate small bowl, whisk together soy sauce, rice vinegar, gochujang paste, brown sugar and sesame oil. Set aside.
4. Meanwhile, heat the remaining olive oil in a large skillet set over medium heat; cook carrots and onion for 3 to 5 minutes or until slightly softened.
5. Add garlic, ginger, marinated shrimp, and snow peas; cook, stirring frequently, for about 2 minutes or until the shrimp is just cooked through, and the onions and carrots are softened. Stir in the reserved soy sauce mixture, noodles, and cooking liquid; toss until well coated. Cook for 1 to 2 minutes or until heated through.
6. Divide among serving plates. Garnish with parsley and sesame seeds.
For a vegetarian dish, substitute tofu for shrimp.
