This speedy recipe for pineapple shrimp noodles takes your weekday supper to the tropics with this combo of flavors!
I love this recipe with my whole heart, because in the summer it feels so super summery, and in the winter it feels like you have been transported to a tropical island for dinner.
The combo of sweet pineapple and snow peas with a sauce that has a little naughty kick to it, all mixed up with tender shrimp and just the right amount of pasta to twirl? Yes please.
Oh, and did I mention that you can pretty much have this on the table in about 30 minutes? I mean, aside from actually being magically transported to a tropical locale for dinner, this is pretty much as good as it gets.
Ah, memories! Let’s get our tropics on with this supper!
ingredients you need for this tropical recipe!
- Pineapple Cubes
- Soy Sauce
- Ground Ginger
- Canola Oil
- Chili Powder
- Snow Peas
- Lime Wedges
here’s how you make this shrimp and pineapple deliciousness!
STEP 1: Cook 8 ounces of linguine according to package directions. You can also use spaghetti, or soba noodles, or whatever your favorite long pasta is! I’m currently in love with bucatelli.
STEP 2: Meanwhile, toss 2 cups of cubed pineapple (either fresh or canned is fine), 2 tablespoons of soy sauce and a teaspoon of groun ginger in a large bowl.
STEP 3: Heat a little canola oil in a large nonstick skillet over medium-high heat. Add the pineapple, leaving the sauce mixture in the bowl, and cook just until it starts to turn brown. Scoop it out and set aside.
STEP 4: Toss a pound of peeled and deveined shrimp with the sauce and then add to the skillet and toss until it is just cooked through, about 3 minutes. Scoop it out and add it to the pineapple.
STEP 5: Add 2 cups of pineapple juice and a half teaspoon of chili powder to the skillet and simmer for 5 minutes. Add the shrimp and pineapple back to the skillet and give it a good toss.
STEP 6: Add the cooked pasta, and snow peas and the peanut and toss again. Divide among plates, drizzling any extra sauce on top. Sprinkle with scallions and serve with lime wedges on the side.
Doesn’t that look like something you might be noshing on while on your Carribean beach vacation?
more tips for making these sweet and savory noodles!
Now, you don’t HAVE to take the vein (that dark line up the back of the shrimp) out, but lots of folks prefer their shrimpies that way. Pull off the shell by wiggling it apart at the bottom of the shrimp. Once the shell is off, cut a shallow line along the top of the shrimp where the vein is, pull it out with the tip of the knife and…you’re done! Put the shrimp shells in a zippered plastic bag when you toss them out, because if they sit in your trash can for more than a few hours…well, I’ll let you use your imagination.
I almost always go for fresh pineapple, just because I love putting a pineapple in my shopping cart, and because it means I will have leftover pineapple (yay!). Here’s a great way to cut up a fresh pineapple. But canned pineapple will work just fine, and is definitely a timesaver.
I always always ALWAYS go for low sodium soy sauce…it’s a salty condiment, and while you can always add salt you can’t take it out. So that’s my two cents on soy sauce.
We love snow peas in their crunchy raw state, but if you want to soften them up a little, you can toss them in when you add the pineapple juice and chili powder.
Leave your question in the comments section below and I promise to answer pronto!
So the next time you want a quick and scrumptious seafood pasta supper that tastes like the beach, I hope you give this one a try!