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 Cooking Light

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Nutritional Information

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. 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. 2. Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
  3. 3. Combine 1/4 cup water and cornstarch in a small bowl. Add vinaigrette, stirring with a whisk until well blended.
  4. 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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