The Italian flavors of this stir-fry prove that a wok isn’t just for Chinese cooking. It’s essential to pat the shrimp dry with paper towels before cooking. Any excess moisture will turn the stir-fry into a soggy braise.
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I made this without the spaghetti; used only zucchini noodles and it was delicious.
Lovely Italian flavor, stir fry technique. I used small Romanesco zucchini and small patty pan yellow squash.
Will become a late summer favorite for using the abundance of produce.
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