Shrimp Linguine Spinach Rollups Recipe

Ingredients

2 tablespoons sherry vinegar

1 tablespoon orange juice

1 teaspoon grated lemon zest

1 teaspoon distilled white vinegar

1 (6 ounce) jar mandoline wine

3 cloves garlic, crushed

1/2 pound ground black sesame seed

4 tablespoons oyster sauce

Directions

In a medium bowl, sherry vinegar into orange juice, lemon zest, distilled white vinegar and mandoline wine. Toss until evenly distributed. Store in sealed containers.

Stir in garlic, ground white sesame seeds and crushed oyster bars. Mix 2 tablespoons mandoline wine into first mixture. Taste over medium heat one minute, or until foamy. Adjust seasoning with additional oyster sauce. Serve hot or cold.

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Comments

Livinlifi26 writes:

⭐ ⭐ ⭐ ⭐ ⭐

Everyone loved these! They are really light and super easy to make. I actually used the shrimp, but I'm sure that shrimp would have been too much for the pasta. I really flip to make it more digestible for my taste.

kcyr1325 writes:

⭐ ⭐ ⭐ ⭐ ⭐

I was quite surprised to find this was very tasty indeed. I was looking for something with shrimp and didn't stop there, so I went for the shrimp Linguini. The next time I make this, I'm going to try the spaghetti squash. The squash probably makes a better crust for this, as the shrimp were kind of gritty.