I made this for dinner tonight and we thought it was really tasty. It's
going into my Delicious folder. I did make changes. I used fresh cappelini
instead of spaghetti And, I used chicken instead of shrimp I doubled the
recipe for the noodles but I didn't double the sauce. Next time I will
but the dishes were nicely coated so it really isn't necessary. Having
said that here is what I did.

I had a rotisserie chicken that I had pulled apart yesterday. I sauteed
the yellow bell pepper strips in a little oil in my medium size fry pan.
When the peppers were still a little crisp tender I added the torn up
pieces of cooked chicken. Heated all that then added the sauce. Put that
over the cooked cappelini and added a few green beans that I had blanched
the other day.

Next time I'll probably add some snow peas to the chicken or maybe
broccoli florets and I'll sprinkle the dish with some sesame seeds.

Sesame Shrimp And Noodles

Serves 1
Published in: Everyday Food

2 ounce spaghetti -- thin
2 tablespoon orange marmalade
1 tablespoon Soy Sauce
1 tablespoon Sesame Oil -- Toasted
1/2 teaspoon red wine vinegar
1/4 teaspoon ginger -- ground
salt and pepper
6 ounce shrimp -- about 14
1smallbell pepper -- yellow, 1/4" wide strips
2scallions -- thinly sliced

In a medium pot of boiling salted water, cook spaghetti until al dente,
according to package instructions. Drain; return to pot. Meanwhile, in a
medium bowl, whisk together marmalade, soy sauce, oil, vinegar, and
ginger. Season with salt and pepper. Add shrimp, bell pepper, and
scallions; toss to combine. Transfer to a rimmed baking sheet, and spread
in a single layer. Heat broiler (or toaster oven). Broil, 4 inches from
heat source until shrimp are opaque throughout , abut 3 minutes. Transfer
contents of baking sheet to pot; toss with pasta to combine.

Recipe Notes
You can substitute cut up chicken, beef, pork, or even firm tofu for
the shrimp, adjusting the cooking time as needed.


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