Name: Spaghetti with Vegetables and Shrimp
Prep time: 20 min
Yield: 4 people
Cuisine: Italian
Ingredients: 11 oz spaghetti; 7 oz bell peppers (two small bell peppers, preferably green); 3.5 oz carrots (two small carrots); 3.5 oz onion (one small onion); 7 oz bean sprouts (equal to 3.2 oz drained); 5 tablespoons soy sauce; 2 pinches coarse salt; 12 oz shrimp (frozen and precooked); to taste sunflower seed oil; to taste fresh ginger (about three-quarters of an inch of root); 1 clove garlic

You surely know that I like to combine flavors and ingredients from different cultures, and this time I tried combining the very Italian and beloved spaghetti with Asian soy sauce and ginger, accompanied by bell peppers, carrots, onions, and shrimp. That’s how the Spaghetti with Vegetables and Shrimp were born, try them, they are amazing!

Difficulty: Easy
Cost: Affordable
Preparation time: 20 Minutes
Portions: 4 people
Cooking methods: Stovetop
Cuisine: Italian

Ingredients

11 oz spaghetti
7 oz bell peppers (two small bell peppers, preferably green)
3.5 oz carrots (two small carrots)
3.5 oz onion (one small onion)
7 oz bean sprouts (equal to 3.2 oz drained)
5 tablespoons soy sauce
2 pinches coarse salt
12 oz shrimp (frozen and precooked)
to taste sunflower seed oil
to taste fresh ginger (about three-quarters of an inch of root)
1 clove garlic

Preparation

First, wash the vegetables well, peel the carrots, remove the seeds from the bell peppers, and clean the onion. Cut all the vegetables into strips.
In a wok, add the oil, heat it, and then toss in the vegetables, garlic clove, and grated ginger. Sauté for a few minutes.
Meanwhile, put plenty of water in a pot, and once it boils, add the coarse salt and spaghetti.
In the wok, add the shrimp, bean sprouts, and soy sauce. Mix with a wooden spoon to flavor all the ingredients.
About two minutes before the end of the cooking time, drain the spaghetti and put them directly into the wok with the vegetables.
Stir to evenly distribute the seasoning.
Serve hot.