Ingredients
6 tablespoons butter, divided
1/4 small onion, thinly sliced
6 mushrooms, sliced
Half a zucchini, sliced
4 baby carrots, sliced
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 cup raw shrimp, deveined and tails removed
1 1/2 tablespoons soy sauce
2 1/2 cups cooked spaghetti noodles
1/2 teaspoon toasted sesame oil
Directions
In a large wok or skillet, heat 2 tablespoons butter. Add onion, mushrooms, zucchini and carrots, and cook on medium-high heat until they reach desired tenderness.
In a small bowl, mix salt, ginger, garlic powder and pepper. Sprinkle some seasoning on vegetables, and set the rest aside. Remove vegetables from heat.
Use the same skillet, and heat 2 more tablespoons butter. Add shrimp and cook until no longer translucent; add soy sauce. Sprinkle with remaining seasoning mix.
Add last 2 tablespoons butter to skillet, and add pasta. Drizzle with toasted sesame oil. Cook until noodles are just heated, and add cooked vegetables. Toss and serve immediately.
Category:
Al Dente Delights
