Asian Style Shrimp and Mushroom Linguini

A quick and easy Asian twist to pasta. Cooking and eating at home lately had me using up all kinds of sauces for this Italian pasta. I’m using shrimps for this recipe but you can also substitute chicken breast or tofu. 

Ingredients:

1 tablespoon vegetable oil 

1 stalk green onions, sliced

2 cloves of chopped garlic

50g shrimps, shelled

2 large pieces dried shiitake mushrooms, rehydrated, sliced, liquid reserved 

1 tablespoon oyster sauce

1 tablespoon hoisen sauce

1 tablespoon peanut butter

1 tablespoon chinese Xiaoxing cooking wine (optional)

More green onions for garnish

250g cooked linguini. 

1. Sauté the mushrooms, garlic and whites of green onions until fragrant then add the shrimps. Cook until it’s pink. 
2. Add the oyster sauce, hoisen sauce, and peanut butter. Stir until mixed. 
3. Add the reserved mushroom liquid slowly to thin out the thick sauce just enough to coat the noodles. Add water if not enough. 
4. Turn off heat and toss the cooked pasta in the sauce.