SEAFOOD SUNDAY

Shrimp is a BIG favorite at our house. Shrimp and pasta is even better. This recipe comes from EVERYDAY WITH RACHEL RAY'S April issue.It definitely fits into the category of her "30 minute meals" and should be an awesome Sunday supper.

MUSHROOM AND SHRIMP NOODLE BOWLS
salt and pepper
1 lb. whole wheat or whole grain spaghetti
3 tbsp. vegetable oil
3/4 lb. mushrooms(such as shitake, hen-of -the-woods or maritake);thinly sliced
1/4 head savoy cabbage, shredded (4 cups)
1 bunch scallions, thinly sliced at an angle
1 small red chile pepper, thinly sliced
3-4 cloves of garlic, chopped or thinly sliced
1 piece(1 inch) fresh ginger, grated
1 lb. shelled and deveined medium shrimp
about 1 tsp. chinese 5 spice powder
2 cups vegetable or chicken stock
1/4 cup tamari(or liquid amino)
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain
While the pasta is working, in a large skillet, heat the oil, 3 turns of the pan, over high heat. Add the mushrooms and stir fry until browned, 3-4 minutes. Add the cabbage, scallions, chile, garlic and ginger; season with pepper. Stir-fry for 2-3 minutes
Add the shrimp and season with the 5 spice powder. Stir-fry until the shrimp are pink and firm, about 2 minutes. Stir in the vegetable (or chicken) stock and tamari(or liquid amino). Lower the heat to medium and cook through
Transfer the pasta to bowls. Ladle in the shrimp mixture and sauce. Serve with chopsticks.