Darlene’s recipe combines the fresh taste of crunchy vegetables with the sweet and spicy flavors of tea-infused Asian pasta. Tea is incorporated in the sauce and the pasta, while the celery leaves are combined with tart lemon to create a pesto that permeates the pasta with a clean, fresh finish. More fresh celery can be tossed into the pasta for an even crunchier taste. We loved the combo of flavors and the possibilities for vegan, vegetarian and / or gluten-free substitutions.
- ½ cup orange marmalade
- 2 tablespoons sriracha sauce
- 2 tablespoons soy sauce
- 2 tablespoon rice vinegar
- 1 tablespoon fish sauce
- 1 tablespoon grated ginger
- 3 bags Numi Organic Tumeric Tea, Three Roots
- ¾ lb. shrimp, peeled and deveined
- 8 oz. thin spaghetti
- 2 tablespoons peanut oil
- ½ cup red pepper, diced
- ½ cup celery, diced
- ½ cup onion, diced
- 2 cloves garlic, minced
- ¼ cup island teriyaki sauce (soy may be substituted)
- 1 cup coconut milk, divided
- 2 teaspoons crystallized ginger
- 1 tablespoon brown sugar
- 2 teaspoons hot pepper flakes (or to taste)
- 1 tablespoon cornstarch
- ¾ cup coleslaw mix
- ¼ cup shredded carrots
- ½ cup celery, diced
- 2 handfuls celery leaves (about ¼-1/3 cup)
- 1-2 tablespoon Meyer lemon juice
- MARINADE: Combine orange marmalade, sriracha, soy, vinegar, fish sauce, ginger and 1 bag Numi Three Roots Tumeric Tea in a medium bowl. Stir gently to combine and add peeled shrimp. Cover and refrigerate for 20 minutes.
- PASTA: Bring 4 cups water to a boil and add 2 bags Numi Three Roots Tumeric tea. Allow tea to steep for 2 minutes. Bring water back to a boil. Break spaghetti into 4 inch pieces and cook according to package directions until al dente. Drain and remove tea bags. Place celery leaves in a food processor and pulse, while slowly adding lemon juice until finely chopped. Add to drained pasta and set aside.
- SAUCE: In a large pot, skillet or wok over medium heat, sauté red pepper, ½ cup celery and onion in peanut oil until almost tender (5 or 6 minutes). Add garlic and sauté a minute longer. Reduce heat and add teriyaki sauce, ½ cup coconut milk, ginger, brown sugar and pepper flakes. In a small bowl, mix together remaining ½ cup coconut milk and cornstarch until smooth. Slowly add mixture to sauce and continue to cook until sauce starts to thicken. Set aside ⅓ cup of sauce. Combine remaining sauce with cooked pasta.
- SHRIMP: Remove tea bag from marinade bowl. In a large skillet, sauté shrimp over medium heat, 3 to 4 minutes on each side until pink and no longer translucent. Move shrimp to the outer sides of the pan. Add coleslaw, carrots and celery. Cook vegetables just until coleslaw is starting to become limp but is still somewhat crunchy. Add coleslaw mixture to pasta mixture and toss to combine. Add reserved sauce to shrimp and continue to heat slightly.
- SERVE: Divide pasta mixture between 6 plates. Top each with 3 or 4 shrimp and sauce.
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DARLENE BUERGER grew up in a large family and soon learned that if you want to eat, you better learn to cook. So she did! Starting with simple recipes, Darlene added intricacies over time. Today, she still loves to cook and enjoys creating recipes that use ingredients in new and unexpected ways. This recipe uses Numi’s Organic Turmeric Tea (the Three Roots blend) in the marinade for the shrimp and is also a way to infuse flavor into the pasta. Darlene hopes you too enjoy this recipe!