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Chinese Chicken Spaghetti Recipe

Chinese Chicken Spaghetti Recipe


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4.9 from 59 reviews

  • Author: Mary & Susan
  • Total Time: 20 min
  • Yield: 4 servings
  • Diet: Diabetic

Description

This vibrant Shrimp and Corn Stir-Fry is a quick and colorful weeknight entrée that brings together juicy shrimp, sweet summer corn, tender squash, and fresh basil. Ready in just 20 minutes, it’s a healthy, flavorful dish that can be enjoyed on its own or served over hot cooked brown rice for a more substantial meal.


Ingredients

Main Ingredients

  • 2 tablespoons olive oil
  • 2 small yellow summer squash, sliced
  • 1 small onion, chopped
  • 1 pound uncooked shrimp (2630 per pound), peeled and deveined
  • 11/2 cups fresh or frozen corn, thawed
  • 1 cup chopped tomatoes
  • 4 garlic cloves, minced

Seasonings

  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes, optional

For Serving

  • 1/4 cup chopped fresh basil
  • Hot cooked brown rice, optional

Instructions

  1. Prepare the Vegetables and Shrimp: Slice the summer squash, chop the onion and tomatoes, and mince the garlic. Peel and devein the shrimp if not already done. If using frozen corn, thaw before use.
  2. Stir-Fry the Vegetables: In a large skillet, heat the olive oil over medium-high heat. Add the sliced squash and chopped onion. Stir-fry for 2-3 minutes until the squash is just crisp-tender and the onions begin to soften.
  3. Add Remaining Ingredients: Add the shrimp, corn, chopped tomatoes, minced garlic, salt, pepper, and optional red pepper flakes to the skillet. Stir well to combine all the ingredients.
  4. Cook Until Shrimp is Done: Continue stir-frying for 3-4 minutes more, stirring frequently, until the shrimp turn pink and opaque and the mixture is heated through.
  5. Finish and Serve: Remove from heat and sprinkle the chopped fresh basil over the stir-fry. Serve immediately, with hot cooked brown rice if desired.

Notes

  • You can use frozen shrimp; just thaw completely and pat dry before cooking.
  • If summer squash is unavailable, zucchini makes a great substitute.
  • For extra flavor, finish with a squeeze of fresh lemon juice or a drizzle of balsamic glaze.
  • Make it spicier by increasing the red pepper flakes or adding a dash of hot sauce at the end.
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1/4 of recipe (without rice)
  • Calories: 239
  • Sugar: 8g
  • Sodium: 443mg
  • Fat: 9g
  • Saturated Fat: 1g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 3g
  • Protein: 22g
  • Cholesterol: 138mg