Asian-Style Shrimp Scampi
Ingredients
- 1 (8 ounce) package dry spaghetti
- 2 tablespoons peanut oil
- 16 jumbo shrimp, peeled and deveined
- ½ cup dry sherry
- 4 cloves garlic, minced
- 1 tablespoon sesame oil
- 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
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Instructions
- Bring a large pot 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. Drain.
- Meanwhile, heat peanut oil in a large skillet over medium-high heat. Sear shrimp until starting to firm up, about 2 minutes per side; transfer to a plate.
- Add sherry, garlic, sesame oil, and ginger paste to the skillet; cook until fragrant, about 2 minutes. Add broth, soy sauce, and Sriracha; cook for 4 minutes. Add butter; cook until melted, about 1 minute.
- Return shrimp to the skillet; cook 4 minutes. Off heat, stir in lime juice.
- Divide spaghetti among 4 plates; top with shrimp scampi. Garnish with green onions and sesame seeds.
Source
Original recipe: View Original