Sesame Shrimp Scampi
 
 
"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)


Ingredients


  • 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


Preparation


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


Nutritional Information


Calories:
472
Fat:
13.1g (sat 2.5g,mono 3.3g,poly 6g)
Protein:
38.6g
Carbohydrate:
48.7g
Fiber:
2.3g
Cholesterol:
232mg
Iron:
5.5mg
Sodium:
579mg
Calcium:
98mg
Donna Kelly, Provo, Utah, Cooking Light, AUGUST 2009