Shrimp and Bell Pepper Oil Pasta
Shrimp and Bell Pepper Oil Pasta
Ingredients
For the Sauce
- 2 tablespoons VIVID KITCHEN Zero Sugar Oyster Sauce
- 1/2 cup white vinegar
- 1/4 cup soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons agave, or honey
- 1 tablespoon sesame seeds
- 2 teaspoons chili crisp
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
For the Pasta
- 12 ounces spaghetti, cooked according to package directions
- 2 tablespoons avocado oil
- 1 tablespoon garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 tablespoon VIVID KITCHEN Zero Sugar Oyster Sauce, for sautéing vegetables
- 1 pound shrimp, cooked and peeled
- 1/4 cup red onion, thinly sliced
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
Instructions
- 1
In a medium bowl, combine the VIVID KITCHEN Zero Sugar Oyster Sauce, white vinegar, soy sauce, sesame oil, agave (or honey), sesame seeds, and chili crisp. Whisk all ingredients together until well combined. Taste and add salt and black pepper as desired.
⏱️ 5 min
- 2
Heat avocado oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.
⏱️ 1 min
- 3
Add the sliced red bell pepper and yellow bell pepper to the skillet. Squeeze in 1 tablespoon of VIVID KITCHEN Zero Sugar Oyster Sauce. Sauté the vegetables for 3-5 minutes until they are tender-crisp.
⏱️ 5 min
- 4
Add the cooked spaghetti noodles to the skillet with the sautéed vegetables. Pour the prepared sauce from the bowl over the noodles and vegetables.
⏱️ 2 min
- 5
Add the cooked shrimp, fresh sliced red onion, chopped green onions, and chopped cilantro to the skillet.
⏱️ 2 min
- 6
Using tongs, mix all the ingredients in the skillet thoroughly until everything is well combined and coated with the sauce. Cook for another 1-2 minutes to heat through.
⏱️ 2 min
- 7
Serve immediately and enjoy this flavorful pasta dish!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp and Bell Pepper Oil Pasta
For the Sauce
- 2 tablespoons VIVID KITCHEN Zero Sugar Oyster Sauce
- 1/2 cup white vinegar
- 1/4 cup soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons agave, or honey
- 1 tablespoon sesame seeds
- 2 teaspoons chili crisp
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
For the Pasta
- 12 ounces spaghetti, cooked according to package directions
- 2 tablespoons avocado oil
- 1 tablespoon garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 tablespoon VIVID KITCHEN Zero Sugar Oyster Sauce, for sautéing vegetables
- 1 pound shrimp, cooked and peeled
- 1/4 cup red onion, thinly sliced
- 1/4 cup green onions, chopped
- 1/4 cup cilantro, chopped
Instructions
- 1
In a medium bowl, combine the VIVID KITCHEN Zero Sugar Oyster Sauce, white vinegar, soy sauce, sesame oil, agave (or honey), sesame seeds, and chili crisp. Whisk all ingredients together until well combined. Taste and add salt and black pepper as desired.
⏱️ 5 min - 2
Heat avocado oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant.
⏱️ 1 min - 3
Add the sliced red bell pepper and yellow bell pepper to the skillet. Squeeze in 1 tablespoon of VIVID KITCHEN Zero Sugar Oyster Sauce. Sauté the vegetables for 3-5 minutes until they are tender-crisp.
⏱️ 5 min - 4
Add the cooked spaghetti noodles to the skillet with the sautéed vegetables. Pour the prepared sauce from the bowl over the noodles and vegetables.
⏱️ 2 min - 5
Add the cooked shrimp, fresh sliced red onion, chopped green onions, and chopped cilantro to the skillet.
⏱️ 2 min - 6
Using tongs, mix all the ingredients in the skillet thoroughly until everything is well combined and coated with the sauce. Cook for another 1-2 minutes to heat through.
⏱️ 2 min - 7
Serve immediately and enjoy this flavorful pasta dish!
⏱️ 1 min