Shrimp Lo Mein


  • 1 lb. spaghetti, thin or regular
  • 1 lb. raw shrimp, peeled and deveined
  • 1/2 cup soy sauce
  • 2 tbsp. vegetable oil, separated
  • 1 cup frozen broccoli florets
  • 1 (8 oz.) can mushrooms, sliced
  • 1 (8 oz.) can water chestnuts, sliced
  • 1 tbsp. fresh garlic, minced
  • 1 tbsp. peeled fresh ginger, minced
  • 1 tsp. crushed red pepper flakes
  • 1 1/2 cups fat-free chicken broth
  • 1/4 tsp. salt

Combine soy sauce and shrimp in a large ziplock bag. Cover and refrigerate for 30 minutes. Drain, reserving soy sauce.

Cook pasta as directed on package. When done, toss with 1 tsp. oil. Reserve.

Heat 1 tbsp. oil in a large skillet. Add garlic and ginger and cook for one minute. Add frozen broccoli and cook for 2-3 minutes before adding water chestnuts and mushrooms. Cook for an additional minute or until heated through. Remove vegetables from pan and keep warm.
Heat 1 tbsp. oil in the same pan. Add shrimp and cook for one minute. Pour in the reserved soy sauce, broth, red pepper flakes and salt. Bring to a boil. Toss in the reserved vegetables and heat through. Add cooked pasta and combine. Taste and adjust soy sauce and red pepper flakes as desired.
by The Savvy Kitchen