One Pot Shrimp Lo Mein Recipe By Tasty

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook, stirring frequently, until al dente, about 9 minutes. Drain the pasta and set aside.
• In the same pot, heat 2 tablespoons of butter over medium heat. When the butter has melted, add the shrimp and season with the Zesty seasoning. Cook until the shrimp start to turn pink, but are not fully cooked, about 3 minutes. Add the spinach and cook until wilted, about 3 minutes.
• Add the linguine to the pot, along with the remaining 6 tablespoons of butter and Parmesan. Toss until the butter melts and the pasta is well-coated. Add the lemon juice and toss once more to incorporate.
• Serve the pasta hot.
• Enjoy!

Steps:

• In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
• Drain and set pasta aside.
• In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
• Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
• Add oregano and spinach, cook until wilted.
• Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
• When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
• Enjoy!

Steps:

• In a small bowl, combine the shrimp, garlic and blackened seasoning; set aside. Cook linguine according to package directions., Meanwhile, in a small bowl, combine the cornstarch, water, ketchup, soy sauce, sherry, honey, ginger and pepper flakes until blended; set aside., In a large nonstick skillet or wok, stir-fry shrimp in 1 tablespoon oil for 2-3 minutes or until no longer pink. Remove with a slotted spoon and keep warm., Stir-fry celery and carrot in remaining oil for 5 minutes. Add the mushrooms, broccoli and cashews; stir-fry 4-6 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain linguine; stir into skillet. Add shrimp and pineapple; heat through.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.
• Whisk chicken broth, sugar, hoisin sauce, soy sauce, and cornstarch in a bowl.
• Heat oil in a large skillet or wok over medium-high heat. Cook and stir shrimp and garlic in hot oil until shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Reduce heat to medium-low. Add prepared sauce and chopped green onions to the shrimp mixture; cook until the sauce thickens, 2 to 3 minutes. Toss cooked spaghetti with the mixture to coat the noodles in sauce. Serve immediately.

Steps:

• In a 2-cup (480ml) liquid measuring cup, combine the ginger, garlic, soy sauce, and honey.
• Pour about ⅓ cup (80 ml) of sauce over the shrimp in a medium bowl and toss to coat. Reserve the rest of the sauce. Cover the shrimp with plastic wrap and marinate in the refrigerator for 30 minutes to 1 hour.
• In a wok or deep skillet over medium-high heat, heat 2 tablespoons of cooking oil, then add the par-cooked noodles. Cook for 1-2 minutes, allowing the noodles to crisp, then flip and cook for another 1-2 minutes. Transfer to a plate and set aside.
• In the same wok, heat 1 tablespoon of cooking oil, then add the onion, broccoli, carrots, and ⅓ cup (80 ml) of the sauce. Cook for 2-3 minutes, or until the onions are translucent.
• Add the cabbage and season with salt and pepper to taste. Cook for 2 minutes more, or until the vegetables have softened.
• Push the vegetables to one side of the wok and add the remaining cooking oil to the empty side, followed by the marinated shrimp. Cook for 1 minute without disturbing, then flip the shrimp over and cook for another 2 minutes, until the shrimp are pink and their tails have curled in.
• Mix the cooked shrimp with the vegetables and add the crispy chow mein noodles and the remaining sauce. Toss gently and cook for another 2-3 minutes, or until everything is well combined. Garnish with sliced scallions.
• Enjoy!

Steps:

• In a medium bowl, season the chicken with pepper, salt and 1 tablespoon of sesame oil. Mix thoroughly and set aside.
• In a separate medium bowl, combine the chicken broth, remaining tablespoon of sesame oil, soy sauce, hoisin sauce, and cornstarch. Mix thoroughly and set aside.
• Heat the vegetable oil in a wok or large pan over medium-high heat. Add the chicken and cook until no longer pink inside, 3-4 minutes. Remove the chicken from the pan and set aside.
• Add the garlic and ginger to the pan and cook until fragrant.
• Add the mushrooms, onions, carrots, and sugar snap peas. Stir fry until the vegetables are tender.
• Return the cooked chicken to the pan and add the cooked egg noodles and reserved sauce. Cook for 3 minutes, until everything is well-coated in the sauce.
• Serve garnished with scallions.
• Enjoy!

Steps:

• Cook spaghetti according to package directions. Once cooked, drain in ice cold water and set aside.
• Mix the soy sauce, oyster sauce, rice vinegar, sugar, and ground fresh chili paste in a bowl, and set aside.
• Heat up 3 tablespoons of canola oil in the same large pot. Toss in the garlic and onions. Cook until it's golden and fragrant.
• Add the cabbage, carrots, and mushrooms to the pot. Cook and stir until vegetables are soft.
• Move the vegetables to one side of the pot. Add in the shrimp and cook until both sides are pink.
• Toss in the cooked spaghetti and mix evenly.
• Add the sauce mixture and mix evenly until all the ingredients are coated in the sauce.
• Sprinkle green onions on top and serve while hot.