1/2tspcrushed red pepper flakes - can lessen amount depending on desired spice level
1zucchini, cut in half vertically, then sliced in half circles
1/3cuplow sodium soy sauce
1.5TBSSriracha hot sauce - also, can be lessened depending on desired spice level
2inchesfresh ginger, grated
1handful fresh cilantro, chopped
4green onions, chopped
1/4cuppeanuts, chopped (optional)
1 lb shrimp, peeled and deveined
In a large stock pot, fill halfway with water, salt, and bring to a boil. Add linguine and cook according to package directions. Drain and set aside.
In a medium bowl add soy sauce, sriracha, and ginger; whisk well to combine; set aside.
Return large stock pot to stove, heat over medium heat, add 1 TBS olive oil. Add shrimp. Saute for about 3 minutes. Add beaten eggs and red pepper flakes. Scramble the eggs and mix with cooked shrimp . Once eggs are also cooked, set aside with pasta.
Return large stock pot to stove, heat remaining 1 TBS oil over medium heat. Add zucchini, mushrooms, and garlic. Saute over medium high heat for 5-6 minutes or until veggies are cooked through.
Turn heat down to low, add pasta and eggs/shrimp back to pot, then pour the sauce mixture over the top. Using a wooden spoon, stir well to coat pasta and vegetables with sauce. Remove from heat, add green onions, cilantro and peanuts if desired; stir to combine.