Five-spice shrimp pasta

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5 min


3 to 4 Servings

* PLUS Cooking time: 13 minutes
Five-spice shrimp pasta

Virginia MacDonald

The mystical flavour of 5-spice powder lends exotic flair to this everyday meal, loaded with succulent shrimp. This pasta is also delicious at room temperature.


  • 1/2 450-g pkg linguine pasta
  • 340-g bag uncooked peeled shrimp
  • 2 limes
  • 1/4 cup oyster sauce
  • 1/4 cup soy sauce
  • 2 tbsp dark sesame oil
  • 1 tsp 5-spice powder , or ground cumin
  • 1 red and orange bell pepper
  • 1/2 cup chopped cilantro


  • Bring a large saucepan of water to a boil. Add pasta and cook following package directions until al dente, from 8 to 10 min. Meanwhile, place frozen shrimp in a sieve and rinse under cold running water until ice crystals melt. Drain well and pat dry. Then squeeze about 3 tbsp (45 mL) lime juice into a small bowl. Stir in oyster and soy sauces, sesame oil and 5-spice powder. Slice peppers into thick strips.
  • Lightly oil a large frying pan and set over high heat. When hot, add shrimp and peppers. Stir-fry just until shrimp begin to turn pink, 3 to 4 min. Add lime-juice mixture. Continue to stir-fry until shrimp are pink and peppers begin to soften, from 2 to 3 more min. When pasta is cooked, drain well. Add pasta to shrimp mixture and toss to mix. Taste and add salt if needed. Sprinkle with cilantro. Serve in pasta bowls.

Nutrition (per serving)

  • Calories
  • 397,
  • Protein
  • 26 g,
  • Carbohydrates
  • 51 g,
  • Fat
  • 10 g,
  • Fibre
  • 4 g,