Sesame Shrimp Scampi
By Cookie67
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.
Ingredients
- 8 cups ice water
- 3 tbsp kosher salt
- 2 pounds large shrimp, peeled and deveined (about 50 shrimp)
- 12 ounces uncooked fettuccine
- 1/4 cup water
- 2 tbsp cornstarch
- 1/2 cup shitake sesame vinaigrette (such as Annie's Natural)
- 1 tbsp peanut oil
- 1 1/2 tsp butter
- 3 garlic cloves, minced
- 1/4 cup chopped fresh basil
- 1 tbsp sesame seeds, toasted
Details
Servings 6
Preparation
Step 1
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 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.
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