Sesame Shrimp Scampi

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
"This dish has a great balance of sweet and tangy flavors. Don't be tempted to skip the brining step. It gives the shrimp a wonderful fresh taste and texture." —Donna Kelly, Provo, Utah

Yield:

6 servings (serving size: 1 cup pasta, about 3/4 cup shrimp mixture, and 1/2 teaspoon sesame seeds)

Recipe from

Nutritional Information

Calories 472
Fat 13.1 g
Satfat 2.5 g
Monofat 3.3 g
Polyfat 6 g
Protein 38.6 g
Carbohydrate 48.7 g
Fiber 2.3 g
Cholesterol 232 mg
Iron 5.5 mg
Sodium 579 mg
Calcium 98 mg

Ingredients

8 cups ice water
3 tablespoons kosher salt
2 pounds large shrimp, peeled and deveined (about 50 shrimp)
12 ounces uncooked fettuccine
1/4 cup water
2 tablespoons cornstarch
1/2 cup shiitake sesame vinaigrette (such as Annie's Naturals)
1 tablespoon peanut oil
1 1/2 teaspoons butter
3 garlic cloves, minced
1/4 cup chopped fresh basil
1 tablespoon sesame seeds, toasted

Preparation

1. Combine 8 cups ice water and salt in a large bowl, stirring until salt dissolves. Add shrimp; cover and refrigerate 30 minutes. Drain shrimp; discard brine. Rinse and pat dry.

2. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

3. Combine 1/4 cup water and cornstarch in a small bowl. Add vinaigrette, stirring with a whisk until well blended.

4. Heat oil in a large skillet over high heat. Add shrimp to pan; stir-fry 2 minutes. Add butter and garlic to pan; stir-fry 1 minute. Reduce heat to low. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in basil. Serve shrimp mixture over pasta; sprinkle with sesame seeds.

Note:

Donna Kelly, Provo, Utah,

August 2009