CPK's Kung Pao Shrimp Spaghetti

Who doesn't love Kung Pao??? This traditional spicy Sichuan dish has made its way into  every single Chinese restaurant and food court establishment in America, including your neighborhood Panda Express. The salty-sweet-spicy sauce can be served over various types of protein, including beef, chicken, shrimp, scallops and even tofu. I love California Pizza Kitchen's adaption of this dish, pairing the heavy sauce with al dente spaghetti and plenty of fresh chopped scallions. I chose shrimp in place of the chicken breast in the original recipe and also lowered the spice scale WAY down, omitting the 2 tablespoons of chili paste and 10-15 dried red chili peppers. The flavors are definitely bold and flavorful so I served it alongside a plate of plain, boiled Chinese broccoli to balance the flavors and for extra nutrition. It's a great dish and something different to liven up Sunday night dinner!

Thanks Cathy for sharing this super yummy recipe with us! 

CPK's Kung Pao Shrimp Spaghetti 

adapted from the California Pizza Kitchen

Ingredients

Kung Pao Sauce

1/2 cup chicken stock 

2 tablespoons cornstarch

3/4 cup soy sauce 

1/2 cup dry sherry (I used a dry white wine)

1 tablespoon red chili paste with garlic

1/4 cup sugar (I used 1/2 cup)

2 tablespoons red wine vinegar 

2 tablespoons toasted sesame oil

Egg White-Corn Starch Mixture

2 egg whites 

2 tablespoons cornstarch 

1/2 teaspoon salt 

Pasta

1 lb spaghetti 

1/2 cup olive oil, plus 2 tablespoons olive oil 

1 lb headless shrimp, peeled and deveined

1 cup unsalted dry roasted peanuts 

1/4 cup minced garlic

3 cups coarsely-chopped scallions, greens and whites 

Directions
To Make the Kung Pao Sauce

In a medium saucepan, whisk together the chicken stock and cornstarch until the cornstarch is fully dissolved. Stir in all the remaining sauce ingredients and bring to a boil over medium-high heat. Reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon, 15 to 20 minutes. Set aside.

To Make Egg White-Cornstarch Mixture
In a mixing bowl, use a whisk to stir together the egg whites, cornstarch, and salt until thoroughly blended; be careful not to beat them into a froth. Set aside.

Prepare the Pasta
Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente, 8 to 10 minutes. Meanwhile, in a large nonstick frying pan over high heat, heat the olive oil for about 1 minute. Add the shrimp to the Egg White-Cornstarch Mixture and toss to coat them.














Taking care to avoid splattering, add the mixture to the pan and cook like a solid pancake until the egg mixture sets; then, using a large spatula, carefully flip the shrimp pieces over together and, with a wooden spoon, gently separate the pieces. Gently stir the roasted peanuts into the pan. As soon as they darken in color, after no more than 1 minute, stir in the garlic and scallions. Once the garlic begins to brown, after no more than 30 seconds, add the Kung Pao Sauce and toss and stir to coat the ingredients.



When the pasta is ready, drain it well and, in a large mixing or serving bowl, toss it thoroughly with the sauce.