Type what you have

Ingredients

• ✓ angel hair pasta
• butter
• shrimp
• garlic
• white wine
• black pepper
• parmesan cheese
• parsley
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain; transfer pasta to a serving bowl and keep warm.
3. 3 Melt butter in a large saucepan over medium heat. Stir in shrimp and garlic; cook and stir until shrimp turns pink, 3 to 5 minutes.
4. 4 Stir in white wine and pepper; bring to a boil. Cook and stir for 30 seconds.
5. 5 Pour shrimp with sauce over pasta in the serving bowl; toss well. Sprinkle with Parmesan cheese and parsley.
6. 6 Serve with lemon wedges.

By RNCOGGINS

Ingredients

• ✓ angel hair pasta
• spaghetti sauce
• taco shell
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain well.
2. 2 Return pasta to the pot. Pour in spaghetti sauce and mix thoroughly until reheated.
3. 3 Place taco shells onto a microwave-safe plate, then fan out into a circular shape so the edges of the taco shells overlap slightly. Microwave on high until warm and crisp, 30 to 45 seconds.
4. 4 Spoon pasta mixture into warm taco shells. Sprinkle about 1 teaspoon Parmesan cheese onto each taco.

By Kitty Johnson

Ingredients

• ✓ angel hair pasta
• cooking spray
• shrimp
• broccoli
• alfredo sauce
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish with cooking spray.
3. 3 Cook and stir shrimp in a skillet over medium heat until slightly pink, 3 to 5 minutes. Add broccoli; cover skillet and let broccoli steam, about 5 minutes. Remove from heat.
4. 4 Spread angel hair pasta over the bottom of the prepared baking dish. Top with shrimp and broccoli. Pour Alfredo sauce over shrimp and broccoli; cover sauce with Parmesan cheese.
5. 5 Bake in the preheated oven until cheese is slightly browned, about 20 minutes.

By DBatesBakery

Ingredients

• ✓ angel hair pasta
• olive oil
• garlic
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair in boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes; drain.
2. 2 Heat olive oil in a saucepan over medium heat until a piece of garlic dropped into oil gently sizzles. Add remaining garlic; cook and stir until golden brown, 5 to 7 minutes. Remove fried garlic to a paper towel-lined plate using a slotted spoon and set aside; reserve garlic-infused olive oil.
3. 3 Place angel hair onto individual serving dishes and sprinkle with fried garlic. Drizzle with some of the garlic-infused olive oil and sprinkle with Parmesan cheese. Reserve any remaining garlic-infused olive oil for another use.

By Cindy Peterson Kilday

Ingredients

• ✓ angel hair pasta
• garlic and herb cheese spread
• grape tomato
• parsley
• pasta water

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 5 to 7 minutes.
3. 3 Drain pasta, reserving 3/4 cup water ( you may not need it all).
4. 4 Pour 1/2 cup reserved water into sauce pan. Add Boursin cheese, whisking to combine until smooth. Add tomatoes and cook, no longer than 2 minutes. Add pasta back into the sauce. Garnish with fresh parsley.

By thedailygourmet

Ingredients

• ✓ angel hair pasta
• cod roe
• red pepper
• butter
• heavy cream

Instructions

1. 1 Cut open the casing on the roe, and squeeze the eggs out onto a plate. Discard the casings.
2. 2 Melt butter in a skillet over medium heat. Add roe, and cook, stirring until the color of the roe changes from dark orange to light orange. Stir in the heavy cream until well blended and heated through. Turn off the heat.
3. 3 Meanwhile bring a pot of lightly salted water to a boil. Add angel hair pasta, and cook until al dente, 2 to 3 minutes. Drain, and toss with sauce to serve.

By HIDEHIDE

Ingredients

• ✓ angel hair pasta
• olive oil
• garlic
• onion
• heavy cream
• gorgonzola cheese
• walnut
• salt

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the angel hair pasta bring back to a boil, and cook pasta over medium heat until tender yet firm to the bite, 4 to 5 minutes. Drain and keep warm.
2. 2 Heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in onion and cook until softened and light brown, 5 to 7 minutes. Reduce heat to low. Pour in heavy cream and mix well. Add Gorgonzola cheese; cook and stir until melted and sauce is thickened, about 5 minutes more. Stir in walnuts.
3. 3 Pour sauce into cooked pasta and toss well to combine. Serve hot.

By Ghida Sammakieh

Ingredients

• ✓ angel hair pasta
• butter
• onion
• feta cheese
• shrimp

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook 4 minutes, until al dente, and drain. Transfer to a large bowl.
2. 2 Melt the butter in a skillet over medium heat. Place onion in the skillet and cook until tender. Stir in shrimp, and cook 3 minutes, or until opaque. Mix in feta cheese, and continue cooking 1 minute. Toss with the pasta and serve.

By ESTEPHAN

Ingredients

• ✓ angel hair pasta
• olive oil
• chicken breast
• garlic and herb seasoning blend
• black olive
• mushroom
• tomato
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Boil pasta for 8 to 10 minutes, or until al dente. Drain.
2. 2 Heat olive oil in a large skillet over medium-high heat. Sprinkle chicken with seasoned salt; add to skillet and cook for 2 to 3 minutes. Stir in drained black olives and mushrooms. Continue cooking, stirring occasionally, until chicken is golden brown. Strain chicken juices from the pan; reduce heat to low and stir in tomatoes. Cover and simmer for 15 minutes.
3. 3 Toss pasta and chicken mixture together; sprinkle with Parmesan cheese and serve.

By Tiffany 9921

Ingredients

• ✓ angel hair pasta
• butter
• sweet onion
• garlic
• heavy cream
• parmesan cheese
• basil
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add the angel hair pasta and cook for 8 to 10 minutes or until al dente. Once done, set aside 1/2 cup of the pasta water, then drain the pasta in a colander in the sink. Keep warm.
2. 2 While the pasta is cooking, melt the butter in a saucepan over medium heat. Stir in the onion, and cook for 3 minutes, then stir in the garlic, and continue cooking until the onion has softened and turned translucent, 1 to 2 minutes more.
3. 3 Pour in the heavy cream, and stir in the Parmesan cheese, basil, salt, and pepper. Bring to a simmer, then reduce heat to medium-low, and simmer for 2 minutes. Dilute with the reserved pasta water if the sauce is too thick for your taste. Pour the sauce over the angel hair pasta to serve.

By Allrecipes Member

Ingredients

• ✓ angel hair pasta
• peanut butter
• soy sauce
• ginger
• chicken broth
• bean sprout
• red bell pepper
• green onion
• chicken breast

Instructions

1. 1 Cook angel hair pasta in a large pot of boiling water until al dente, 6 to 8 minutes. Drain and set aside.
2. 2 Warm a nonstick skillet over medium heat. Sauté bell pepper, green onions, and bean sprouts until tender-crispy. Transfer vegetables to a bowl and set aside.
3. 3 Add cubed chicken to the skillet; cook and stir over medium heat until done. Transfer chicken to a bowl and set aside.
4. 4 Mix peanut butter, soy sauce, and ginger in the skillet over medium-low heat. Stir in chicken broth. Add pasta, sautéed vegetables, and chicken. Toss to coat all ingredients.

By MARBALET

Ingredients

• ✓ angel hair pasta
• olive oil
• onion
• garlic
• tomato
• chicken breast
• basil
• salt
• hot pepper sauce
• parmesan cheese

Instructions

1. 1 In a large pot of salted boiling water, cook angel hair pasta until it is al dente, about 8 to 10 minutes. Drain, and set aside.
2. 2 In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium, and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft.
3. 3 Toss sauce with hot cooked angel hair pasta to coat. Serve with Parmesan cheese.

By Wendy Mercadante

Ingredients

• ✓ angel hair pasta
• chicken broth
• butter
• garlic
• italian seasoning
• heavy cream
• parmesan cheese
• parsley

Instructions

1. 1 Bring chicken broth in a saucepan to a boil over medium-high heat. Cook angel hair pasta in the boiling broth, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes.
2. 2 Drain pasta, reserving 1/4 cup of chicken broth.
3. 3 Melt butter in a saucepan over medium-low heat; add garlic and cook until fragrant, about 30 seconds. Stir in Italian seasoning, reserved 1/4 cup chicken broth, and whipping cream. Add Parmesan cheese and stir until melted.
4. 4 Stir in angel hair pasta; toss to coat. Garnish with freshly minced parsley.

By thedailygourmet

Ingredients

• ✓ angel hair pasta
• olive oil
• garlic
• shallot
• shiitake mushroom
• thyme
• white wine
• artichoke heart
• caper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Heat oil in a large heavy skillet over low heat; sweat garlic and shallots until they start to become aromatic. Increase heat to medium and add mushrooms and thyme; saute until mushrooms begin to soften, about 3 minutes. Deglaze pan with wine and simmer 2 minutes. Stir in artichokes and capers and simmer 2 to 3 minutes more.
3. 3 Pour mushroom mixture over pasta and serve.

By Aimee

Ingredients

• ✓ angel hair pasta
• asparagus
• chicken broth
• mushroom
• olive oil
• red pepper
• parmesan cheese

Instructions

1. 1 Cook pasta according to package instructions.
2. 2 Heat olive oil in a nonstick skillet. Saute asparagus in the pan over medium heat for about 3 minutes. Add chicken broth and mushroom slices; cook 3 minutes more.
3. 3 Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.

By S. Butters

Ingredients

• ✓ angel hair pasta
• butter
• garlic
• shrimp
• white cooking wine
• lemon
• red pepper flake
• bread crumb
• parmesan cheese
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and set aside.
2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
3. 3 Heat 1/4 cup butter over medium heat in a large, deep skillet. Add garlic; cook and stir until fragrant. Add shrimp, white wine, and lemon juice; continue to cook and stir until shrimp is bright pink on the outside and the meat is opaque, about 5 minutes. Stir in red pepper flakes until well combined. Remove from heat and set aside.
4. 4 Place remaining 1/4 cup butter, bread crumbs, 1/2 the Parmesan cheese, and parsley in a bowl. Stir until well combined. Set aside.
5. 5 Place cooked pasta into shrimp scampi mixture; toss until fully coated in sauce. Add remaining Parmesan cheese and toss well. Top with bread crumb mixture.
6. 6 Broil in the preheated oven until golden brown, 3 to 4 minutes. Serve immediately.

By Margaritas On The Rocks

Ingredients

• ✓ angel hair pasta
• olive oil
• garlic
• shrimp
• tomato
• white wine
• parsley
• basil
• parmesan cheese

Instructions

1. 1 Bring a large pot of water and 1 tablespoon olive oil to a boil. Add pasta and cook until al dente; drain and rinse.
2. 2 Heat remaining olive oil in a 10-inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp and set aside.
3. 3 Stir in tomatoes, wine, parsley, and basil; continue cooking, stirring occasionally, until liquid is reduced by half, about 8 to 12 minutes. Add shrimp and continue cooking until the shrimp are heated through, about 2 to 3 minutes.
4. 4 Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.

By PAL

Ingredients

• ✓ angel hair pasta
• heavy cream
• chicken broth
• garlic
• salt
• black pepper
• italian seasoning
• parmesan cheese

Instructions

1. 1 Combine cream, broth, garlic, salt, pepper, and Italian seasoning in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Stir to combine. Break pasta in half and lay it on top, making sure pasta is covered with liquid without stirring it. Close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in Parmesan cheese.

By Lindsey Cleary

Ingredients

• ✓ angel hair pasta
• olive oil
• chicken breast
• sun-dried tomato
• asparagus
• yellow bell pepper
• red bell pepper
• pesto
• parmesan cheese
• red pepper flakes
• parmesan cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a boil. Stir in the angel hair pasta and return to a boil. Cook the pasta, stirring occasionally, until tender, 4 to 5 minutes. Drain well.
2. 2 Heat olive oil in a large skillet over medium heat; cook and stir chicken strips until lightly browned, about 5 minutes.
3. 3 Pour reserved oil from sun-dried tomatoes into the skillet; cook and stir asparagus in the oil until slightly softened, about 2 minutes. Add yellow and red bell pepper strips; cook and stir an additional 2 minutes.
4. 4 Lightly toss the chopped sun-dried tomatoes and cooked pasta into the skillet with chicken and vegetables; stir in pesto sauce and 1/2 cup Parmesan cheese. Sprinkle with crushed red pepper flakes and 2 teaspoons of Parmesan cheese to serve.

By Lucia D

Ingredients

• ✓ angel hair pasta
• butter
• olive oil
• garlic
• salt
• zucchini
• yellow squash
• shishito pepper
• red pepper flakes
• shrimp
• green pea
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, for about 1 minute less than recommended, 3 to 4 minutes. Reserve 1/4 cup pasta water. Drain pasta and return to the pot.
2. 2 Heat 1 1/2 tablespoons butter and 1 1/2 tablespoons olive oil in a 12-inch skillet over medium-low heat. Add garlic and 1/4 teaspoon salt, cook until fragrant, about 1 minute, being sure not to burn. Add zucchini, yellow squash, shishito peppers, and pepper flakes; saute until vegetables begin to soften, 3 to 5 minutes.
3. 3 Spread vegetables to the outside of the skillet. Add remaining butter and olive oil to the center of the skillet and increase heat to medium. When butter has melted, add shrimp to the center of the skillet, and peas to the outside. Toss shrimp to cook for 2 to 3 minutes, then toss to mix with vegetables. Add reserved 1/4 cup pasta water and bring to a gentle boil, about 3 minutes. Remove from the heat.
4. 4 Add reserved pasta to the pot and gently toss with veggies and shrimp. Taste and add salt if necessary. Sprinkle with Parmesan cheese.

By Lindsey Krauss

Ingredients

• ✓ angel hair pasta
• shrimp
• all-purpose flour
• salt
• granulated garlic
• black pepper
• grapeseed oil
• butter
• chicken broth
• white wine
• whipping cream
• lemon juice
• parsley

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
2. 2 Meanwhile, butterfly shrimp, and lightly press open.
3. 3 Mix flour, salt, garlic, and black pepper in a shallow dish. Reserve 2 tablespoons flour mixture and set aside. Dredge shrimp in flour mixture until well coated, shaking off excess flour.
4. 4 Heat a skillet over medium-high heat. Add 2 tablespoons oil and allow to get hot. Melt 2 tablespoons butter in the hot oil, add shrimp, and cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes. Transfer shrimp to a pan lined with a drip rack and keep warm.
5. 5 Heat remaining 2 tablespoons oil in the same skillet and stir in reserved flour mixture. Stir and cook for 1 to 2 minutes, but be careful so it doesn't burn. Add chicken broth and white wine. Bring to a boil over medium-high heat, reduce heat, and add cream and lemon juice. Stir and cook until sauce has slightly thickened, 3 to 5 minutes. Remove skillet from heat and stir in remaining 2 tablespoons butter until melted.
6. 6 Divide pasta into serving bowls, top with lemon sauce, and 4 to 5 shrimp per serving. Garnish with chopped parsley.

By thedailygourmet

Ingredients

• ✓ angel hair pasta
• butter
• garlic
• shrimp
• white wine
• bread crumb
• parmesan cheese

Instructions

1. 1 Bring a large pot of salted water to a boil. Add angel hair pasta and return pot to boil. Cook until al dente. Drain well.
2. 2 In a large saucepan, melt butter, saute garlic until tender, remove garlic and discard. Add shrimp and cook until colored pink. Stir in white wine. The bread crumbs are used as thickening, so stir in a little at a time until desired thickness is reached.
3. 3 Serve shrimp over angel hair pasta, sprinkled with Parmesan cheese.

By Mary Lynn Tumlin

Ingredients

• ✓ angel hair pasta
• vermicelli pasta
• olive oil
• garlic and herb seasoning blend
• pork loin filet
• garlic
• red pepper flakes
• cabbage
• celery
• green onion
• soy sauce

Instructions

1. 1 Break pasta into thirds. Cook in boiling water according to package directions; drain.
2. 2 Meanwhile, heat 1 tablespoon oil in large skillet. Stir-fry pork, garlic and pepper flakes until pork is browned. Remove from skillet and reserve.
3. 3 Heat remaining 1 tablespoon oil in skillet. Stir-fry cabbage, celery and green onions until tender-crisp.
4. 4 Add pasta, stir-fried pork and soy sauce to skillet; heat through.

By Smithfield®

Ingredients

• ✓ angel hair pasta
• butter
• white mushroom
• onion
• scallion
• garlic
• white wine
• chicken broth
• tomato
• parsley
• shrimp
• all-purpose flour
• lemon
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
2. 2 Melt butter in a skillet over medium-high heat. Saute mushrooms, onion, scallions, and garlic until onions are translucent, about 5 minutes. Add wine, broth, tomatoes, and parsley. Bring sauce to a boil. Stir and reduce heat to low. Simmer, covered, for 10 minutes.
3. 3 Place shrimp and flour in a resealable plastic bag; shake and mix until shrimp is well coated. Stir shrimp into the scampi. Cook until shrimp are opaque, about 5 minutes. Pour sauce and shrimp over the pasta; squeeze lemon juice on top. Season with salt and pepper.

By JamaicaCrazy

Ingredients

• ✓ angel hair pasta
• olive oil
• red onion
• garlic
• tomato
• oregano
• thyme
• tuna
• white wine
• lemon
• parmesan cheese

Instructions

1. 1 Heat 1 tablespoon oil in a skillet over medium heat. Place onion, garlic, and tomatoes in the skillet, and season with oregano and thyme. Cook and stir 5 minutes, until onion is tender. Mix in tuna, wine, lemon juice, and remaining olive oil. Continue cooking 10 minutes, stirring occasionally.
2. 2 Bring a large pot of lightly salted water to a boil. Add angel hair pasta. Cook for 3 to 4 minutes, until al dente. Drain, and transfer to a bowl.
3. 3 Toss the cooked pasta with Parmesan cheese. Top with the skillet mixture to serve.

By REBECCA70111

Ingredients

• ✓ angel hair pasta
• beef cube steak
• onion
• green bell pepper
• bread crumb
• parmesan cheese
• olive oil
• tomato and basil sauce
• mozzarella cheese
• garlic
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Cut cube steak into serving size pieces. Coat meat with the bread crumbs and parmesan cheese. Heat olive oil in a large frying pan, and saute 1 teaspoon of the garlic for 3 minutes. Quick fry (brown quickly on both sides) meat. Place meat in a casserole baking dish, slightly overlapping edges. Place onion rings and peppers on top of meat, and pour pasta sauce over all.
3. 3 Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, depending on the thickness of the meat. Sprinkle mozzarella over meat and leave in the oven till bubbly.
4. 4 Boil pasta al dente. Drain, and toss in butter and 1 teaspoon garlic. For a stronger garlic taste, season with garlic powder. Top with grated parmesan and parsley for color. Serve meat and sauce atop a mound of pasta! HINT: make the meat ahead of time, and refrigerate over night, the acid in the tomato sauce will tenderize the meat even more. If you do this, save the mozzarella till the last minute.

By Lorrie

Ingredients

• ✓ angel hair pasta
• butter
• all-purpose flour
• milk
• heavy cream
• pesto
• parsley
• garlic
• parmesan cheese
• salt
• white pepper
• worcestershire sauce
• hot sauce
• broccoli floret
• shrimp
• garlic

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Melt 1.5 tablespoons butter in a medium saucepan over medium heat. Stir in flour and cook for 2 minutes. Slowly stir in milk and cream; simmer, stirring constantly, until thickened. Mix in pesto, parsley, 3 cloves minced garlic, Parmesan cheese, 1 teaspoon salt, white pepper, Worcestershire sauce and hot sauce. Reduce heat to low and allow to simmer.
3. 3 Meanwhile, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain.
4. 4 Melt 1 tablespoon butter in a large skillet. Saute shrimp, remaining 3 cloves minced garlic, and 1 teaspoon salt for 5 minutes, or until shrimp are pink.
5. 5 In a large bowl, toss pasta, shrimp and broccoli; pour sauce over and serve.

By Robbie Rice

Ingredients

• ✓ angel hair pasta
• pasta sauce
• shrimp
• butter
• green bell pepper
• red onion
• garlic powder
• cumin

Instructions

1. 1 In a saucepan over low-temperature, heat the Alfredo sauce. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
2. 2 Boil shrimp in a large pot of water until they turn orange. Then place in bowl with melted butter. Let shrimp marinate for 15 to 30 minutes; remove. In a large skillet over medium heat, saute the green pepper and onion in a small amount of oil.
3. 3 Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo sauce. Season with garlic powder and cumin.

By LISSA MURR

Ingredients

• ✓ angel hair pasta
• sesame oil
• soy sauce
• balsamic vinegar
• chili oil
• white sugar
• sesame seed
• green onion
• red bell pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
2. 2 Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.

By jkmom

Ingredients

• ✓ angel hair pasta
• sesame oil
• water
• soy sauce
• cornstarch
• oyster sauce
• ginger
• vegetable oil
• shrimp
• vegetable oil
• green bell pepper
• celery
• broccoli floret
• snap pea
• onion
• cabbage
• garlic

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water until cooked through yet firm to the bite, 4 to 5 minutes; drain. Toss with sesame oil in a bowl to coat.
2. 2 Mix water, soy sauce, cornstarch, oyster sauce, and ground ginger into a sauce a small bowl.
3. 3 Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Cook and stir shrimp in hot oil until pink, 2 to 3 minutes. Remove shrimp from skillet to a bowl and return pan to heat.
4. 4 Heat remaining 1 tablespoon vegetable oil in the pan. Cook and stir bell pepper, celery, broccoli, snap peas, onion, cabbage, and garlic in oil until slightly tender, about 5 minutes. Pour prepared sauce over vegetable mixture; stirring continually, bring to a simmer and cook until slightly thickened, 30 to 45 seconds. Return shrimp to the pan; cook 1 minute more. Add drained pasta; toss to coat.

By alice