So easy to make! This is a quick go to recipe on nights that need something fast on the table after work. The kids love it and so does my husband!
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)
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Amount per serving
- Calories: 472
- Fat: 13.1g
- Saturated fat: 2.5g
- Monounsaturated fat: 3.3g
- Polyunsaturated fat: 6g
- Protein: 38.6g
- Carbohydrate: 48.7g
- Fiber: 2.3g
- Cholesterol: 232mg
- Iron: 5.5mg
- Sodium: 579mg
- Calcium: 98mg
- 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
- 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.
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