Shrimp and Broccoli Noodle Stir-Fry
This recipe guides you through creating a quick and flavorful shrimp and broccoli noodle stir-fry. It features whole-wheat spaghetti, succulent shrimp, and tender-crisp broccoli tossed in a savory, thickened sauce made with broth, soy sauce, and sesame oil, perfect for a weeknight meal.
Equipment
- 1 Large Pot For cooking pasta
- 1 Large Nonstick Skillet For stir-frying
- 1 Slotted Spoon For removing shrimp
- 1 Whisk For preparing sauce
- 1 Large Bowl For holding cooked pasta
Ingredients
Main
- Kosher salt
- 8 ounces whole-wheat spaghetti
- 4 teaspoons vegetable oil
- 2 tablespoons finely chopped scallions white and light green parts only
- 2 tablespoons minced peeled ginger
- 3 cloves garlic minced
- 1 pound medium shrimp peeled and deveined
- 1 bunch broccoli cut into florets, stems peeled and thinly sliced
- 2 cups low-sodium mushroom or vegetable broth
- 1 tablespoon cornstarch
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons toasted sesame oil
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and transfer to a large bowl.
- Meanwhile, heat a large nonstick skillet over medium heat. Add 2 teaspoons vegetable oil, then add half each of the scallions, ginger and garlic; stir-fry until the scallions are wilted, 1 to 2 minutes. Add the shrimp and stir-fry until just cooked through, about 5 minutes. Transfer the shrimp mixture to a plate using a slotted spoon.
- Add the remaining 2 teaspoons vegetable oil to the skillet. Add the remaining scallions, ginger and garlic; stir-fry 1 to 2 minutes, then add the broccoli and cook, tossing to coat, 1 to 2 more minutes. Add 1/2 cup broth. Cover and cook until the broccoli is just tender, 5 to 7 minutes.
- Whisk the cornstarch and 1 tablespoon water in a bowl, then whisk in the remaining 1 1/2 cups broth, the soy sauce and sesame oil. Return the shrimp to the skillet; add the broth mixture. Bring to a simmer and cook, stirring, until thickened, 1 to 2 minutes. Add the pasta and toss to coat.
Notes
1. Cook the pasta al dente, as it will continue to absorb liquid and cook further in the sauce. Overcooked pasta will become mushy. 2. Do not overcook the shrimp; stir-fry just until opaque, then remove promptly to maintain tenderness. 3. When cooking broccoli, ensure it's tender-crisp, retaining some bite for better texture. 4. Whisk the cornstarch slurry thoroughly to avoid lumps in the sauce. Adding the toasted sesame oil at the very end ensures its delicate aroma isn't lost to heat. 5. For an extra layer of umami, consider a splash of fish sauce alongside the soy sauce, or a pinch of white pepper for a subtle kick.