Teriyaki Shrimp Lo Mein

• 4 ounces dried linguini pasta
• 1 tablespoon Land O Lakes Butter
• 3 tablespoons soy sauce
• 3 tablespoons mirin
• 3 tablespoons seasoned rice vinegar
• 2 tablespoons firmly packed brown sugar
• 2 tablespoons hoisin sauce
• 1 teaspoon finely chopped fresh garlic
• 1/2 teaspoon freshly grated ginger root*
• 2 tablespoons Land O Lakes Butter
• 1 cup sugar snap peas
• 1 medium (1 cup) green bell pepper, sliced into strips
• 1 medium (1 cup) red bell pepper, sliced into strips
• 1 small (1/2 cup) onion, chopped
• 1 (5-ounce) package (1 cup) shiitake or button mushrooms, stems removed, sliced
• 1/2 cup shredded carrot
• 8 ounces uncooked medium shrimp, peeled, deveined
• 3 tablespoons chopped fresh cilantro leaves

1. Cook linguini according to package directions.
2. Drain; return to pan.
3. Toss with 1 tablespoon butter; keep warm.
4. Combine all teriyaki glaze ingredients in 1 1/2-quart saucepan; cook over medium heat 5-6 minutes or until liquid is reduced to thick paste.
5. Set aside.
6. Melt 1 tablespoon butter in 12-inch nonstick skillet over medium heat until sizzling.
7. Add pea pods, pepper strips and onion.
8. Cook, stirring occasionally, 5-7 minutes or until crisply tender.
9. Add mushrooms and carrots.
10. Cook 2-3 minutes or until mushrooms are softened.
11. Remove from skillet; set aside.
12. Melt remaining 1 tablespoon butter in same skillet over medium heat.
13. Add shrimp; cook 2-4 minutes or until light pink in color.
14. Add cooked pasta and vegetable mixture.
15. Stir in teriyaki glaze until shrimp and vegetables are well coated.
16. Place onto serving platter; top with chopped cilantro.
17. Serve immediately.
18. *Substitute 1/4 teaspoon ground ginger.

pasta, butter, soy sauce, mirin, rice vinegar, brown sugar, hoisin sauce, fresh garlic, freshly grated ginger root, butter, sugar snap peas, green bell pepper, red bell pepper, onion, shiitake, shredded carrot, shrimp, cilantro

Taken from www.landolakes.com/recipe/3968/teriyaki-shrimp-lo-mein (may not work)