Asian-Style Shrimp Scampi recipe

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Ingredients

1 (8 ounce) package dry spaghetti
2 tablespoons peanut oil
16 jumbo shrimp, peeled and deveined
½ cup dry sherry
1 tablespoon sesame oil
4 cloves garlic, minced
1 teaspoon ginger paste
½ cup chicken broth
2 tablespoons reduced-sodium soy sauce
1 tablespoon sriracha sauce
1 tablespoon unsalted butter
1 lime, juiced
2 green onions, chopped
1 tablespoon toasted sesame seeds

Nutrition Info

497.4 calories
carbohydrate: 52.5 g
cholesterol: 221.4 mg
fat: 16.4 g
fiber: 3.1 g
protein: 31.7 g
saturatedFat: 4.1 g
servingSize: -
sodium: 1000.4 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large saucepan of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

  2. Meanwhile, heat peanut oil in a large skillet over medium-high heat. Sear shrimp until starting to firm up, about 2 minutes per side. Remove shrimp to a plate.

  3. Add sherry, sesame oil, garlic, and ginger paste to the skillet. Cook until fragrant, about 2 minutes. Add broth, soy sauce, and sriracha. Cook for 4 minutes. Add butter and let melt, about 1 minute.

  4. Return shrimp to the skillet and cook for 4 minutes. Remove from heat and stir in lime juice.

  5. Drain spaghetti and divide among 4 serving dishes. Evenly distribute sauce from the skillet and place 4 shrimp on each dish. Garnish with green onions and sesame seeds.

Recipe Yield

4 servings

Recipe Note

Shrimp scampi with an Asian twist.

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