A Pound Of Fresh Linguine

A Pound Of Shelled And Deveined Shrimp

A Pound Of Broccoli Florets

8 Ounces Of Sliced Mushrooms

1/2 Cup Of Frozen Peas

Two Teaspoons Of Finely Chopped Fresh Ginger

Three Minced Garlic Cloves

1/4 Cup Of Chopped Fresh Scallion

3/4 Cup Of Shrimp Stock

1/4 Cup Of Chopped Unsalted Peanuts

A Tablespoon Of Toasted Sesame Seeds

Two Tablespoons Of Sesame Oil

A Tablespoon Of Sriracha Red Chili Sauce

Two Tablespoons Of Soy Sauce

A Tablespoon Of Canola Oil

Cook’s Note: When making a dish of this nature, make sure that all of your ingredients are chopped and measured before you start cooking.

Into a 12-14 inch non-stick skillet, add the canola oil and a tablespoon of sesame oil. Heat the pan for three minutes on medium high heat. Add the shrimp. Cook the shrimp for three minutes until they turn pink. Turn off the heat. Remove the shrimp to a plate.

Add the mushrooms to the skillet and turn the heat up to medium high. Cook the mushrooms for two minutes. Add the broccoli florets and cook for an additional two minutes. Add the soy sauce, the shrimp stock, the garlic, the scallions, the ginger, and the sriracha sauce. Stir the ingredients well. Turn the heat down to low and simmer the mixture for 10 minutes. Add the shrimp back to the pan along with the peas for the last three minutes of cooking time.

In the meantime, cook the linguine in a pot of salted, boiling water for  about 5 minutes. The strands of linguine will begin to float to the top when they are cooked. Drain the pasta well in a colander. Toss the linguine with a tablespoon of sesame oil.

Add the cooked linguine to the skillet with the shrimp and the vegetables. Cook on low heat while stirring for two minutes. Turn off the heat. Garnish with the chopped peanuts and the sesame seeds before serving.