How do I peel and devein shrimp?

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.

Does it matter if I use canned or fresh pineapple?

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.

What kind of soy sauce should I use?

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.

Shouldn't the snow peas be cooked more?

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.

Have a question that I didn't cover?

Leave your question in the comments section below and I promise to answer pronto!

Pineapple Shrimp Pasta: A Tropical Delight

Pineapple Shrimp Pasta

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5 from 1 review

This speedy recipe for pineapple shrimp pasta takes your weekday supper to the tropics with this combo of flavors!

Author: Kate Morgan Jackson
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 1x
Category: Dinner
Method: Stovetop
Cuisine: American

Ingredients

Scale

8 ounces linguine
2 cups pineapple cubes
2 tablespoons low sodium soy sauce
1 teaspoon ground ginger
I pound large shrimp, peeled and deveined
2 tablespoons canola oil
2 cups pineapple juice
½ teaspoon chili powder
2 cups snow peas
½ cup salted roasted peanuts, coarsely chopped
Lime wedges (for serving)

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Instructions

Cook linguine according to package directions.
Meanwhile, toss pineapple, soy sauce and ginger in a mixing bowl.
Heat 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 put it in a large mixing bowl.
Toss the shrimp with the sauce and then add the shrimp and the sauce to the skillet and toss until it is just cooked through, about 3 minutes. Scoop it out and add it to the pineapple.
Add the pineapple juice and the 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.
Add the cooked pasta and snow peas and the peanuts and toss again.
Divide among plates, drizzling any extra sauce on top. Sprinkle with scallions if you like and serve with lime wedges on the side.

Notes

- Pasta: We love linguine for this recipe, but any long pasta (spaghetti, fettuccine) will work. You can also use soba or rice noodles if you like – just follow the directions on the package.

- Shrimp: We recommend large shrimp to get the best seafood flavor. Fresh shrimp are the best if you can get them, otherwise frozen shrimp will work.

- Pineapple: We always go for fresh pineapple cubes from an Actual Pineapple, but drained pineapple chunks from a can will also work.

- Snow Peas: These flat, slightly sweet pea pods are in your produce aisle. You can swap different vegetables if you like – in broccoli, bell peppers, chopped onions or even crunchy cucumbers…you be you with the veggies!

Find it online: https://www.framedcooks.com/pineapple-shrimp-noodles/