This is a fun and quick stir-fry. By adding whole wheat pasta, we are giving it a healthy modern twist. Shrimp are an excellent addition to your regular meal routine filled with a good source of omega-3 fatty acids.

SERVES 4

INGREDIENTS

1  package of large or jumbo shrimp (340 grams)
    de-veined and unshelled
4  Kaffir leaves
1  tbs of lemon grass
1  tbs of lemon grass water from the lemon grass jar
2  tsp of fresh ginger minced
1  tsp of fish sauce
2  tsp of soya sauce light, reduced sodium content
3  cloves of garlic, minced
1  tbs of seasoned rice vinegar
1  pinch of hot pepper flakes
1  head of broccoli cut into small pieces
1  lemon
1  inch of thickness of whole wheat spaghetti pasta
1  tbs of olive oil
     salt

Mix the 10 first ingredients together, they will be the marinade. Place the shrimp in the marinade and refrigerate for a minimum of 30 minutes to a maximum of 4 hours.

When you are almost ready to eat, bring a large pot of salted water to boil. Add the spaghetti and cook until al dente, meaning a little firm on the inside, approximately 8 minutes.

Using your steamer, place broccoli and add a pinch of salt, steam for 4 minutes. Simultaneously, place a large pan on medium heat, add a tablespoon of oil and when the pan is hot add the shrimp. Preferably, use a non-stick skillet. Try laying each shrimp directly on the pan. It will take approximately 2 minutes per side to cook the shrimp, or until they turn pink.

Remove the shrimp from the pan and onto a side plate. Add the remaining marinade to the hot skillet, let it come to a boil and add the pasta, and broccoli. Sauté the mixture for 2 minutes. Transfer to a large serving plate, arrange shrimp on top and serve.