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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 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 |
Directions:
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.
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