Teriyaki Shrimp Pasta

Teriyaki Shrimp Pasta

Teriyaki Shrimp Pasta was a win at our house!

My kids love anything pasta and anything shrimp…so this combo made them really happy.  Now, I left the tails on my shrimp because my kids like to pick them up and eat them that way, but of course, cut those tails off if you prefer.  Either way, this pasta supper will be on your table in minutes!  That’s the best thing about cooking with shrimp…it’s fast!

This recipe serves four.  The good thing about these teriyaki ingredients is that they’ll keep in your fridge for a very long time and can be used in so many other recipes.  Also, to toast up your sesame seeds (found on the spice aisle), just place them in a clean/dry skillet and toast over medium-high heat about 3-4 minutes.  You’ll need a few tablespoons to garnish (optional).

Shopping List
1 pound of fettuccine, spaghetti or linguine
a drizzle of Extra Virgin Olive Oil (EVOO)
about 2 tablepsoons of sesame oil
3 cloves of garlic, chopped
1 jalapeno, seeded and chopped
about a cup of vegetable stock
1/2 cup of soy sauce
3 tablespoons brown sugar
3 tablespoons corn starch
3 tablespoons water
1 pound of cooked and deveined shrimp (from the freezer department is great, just thaw first and bring to room temp!)
toasted sesame seeds to garnish
chopped green onions to garnish

Bring a large pot of water up to a boil and then drop your pasta and cook to al dente (about 7 minutes or so).

Meanwhile, in a large pot over medium-high heat, add in both your EVOO and your sesame oil.  Stir in your garlic and jalapeno and saute a minute or two.  Stir in your vegetable stock and deglaze the pan a bit (scrape any bits off the bottom).  Stir in your soy sauce and brown sugar.  Reduce heat to a simmer.  In a small bowl, whisk together your corn starch and water and then quickly whisk this into your pot.  At this point, your sauce will start to thicken up quite a bit.  If it’s too thick, stir in a little more vegetable stock or water.  Add in your room temperature shrimp and toss in the sauce.

Drain the water from your pasta and add hot pasta to shrimp dish.  Toss everything in the sauce to coat and warm up just a few minutes (again, add a bit more stock if the sauce is too thick).  Remove from heat and serve with a garnish of both toasted sesame seeds and chopped green onions.

This dinner comes together in no time flat!


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  • Narci Dreffs July 26, 2016 at 6:37 am

    There’s nothing better than a yummy shrimp dinner in the summer! Can’t wait to try this one out!

  • Lindsay B July 26, 2016 at 8:42 am

    This looks delicious! I think I may make this over the weekend. Does the Jalapeno make it spicy or just add good flavor? I have a two year old that I think would like this dish but he is not yet a fan of anything even slightly spicy.

  • Riley July 28, 2016 at 8:08 am

    Hi Shay! I was wondering (a very random wonder) what kind of pots and pans do you use? I am in the market for a new set and am curious what a home chef like you uses!