"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
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
How to Make It
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.
Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.
Combine 1/4 cup water and cornstarch in a small bowl. Add vinaigrette, stirring with a whisk until well blended.
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.