Ah, shrimp pasta—a dish that sounds fancy but can be easier than finding a good movie on Netflix. Picture this: succulent shrimp drenched in a sweet and garlicky sauce, tangled with perfectly cooked pasta. It’s like a dance on your taste buds, ready to impress even the pickiest dinner guest.
Steps
- In a medium bowl, whisk together honey, soy sauce, minced garlic, and optional ginger. Divide this mixture in half, using one part for marinating the shrimp and reserving the other for cooking.
- Place the shrimp in a large resealable container or bag, and pour half of the marinade over them. Seal and shake or stir to coat, then refrigerate for at least 15 minutes, or up to 12 hours for deeper flavor. Meanwhile, prepare any desired side dishes like steamed veggies or rice.
- Heat olive oil in a skillet over medium-high heat. Add the marinated shrimp, discarding the used marinade, and cook until pink on one side, about 45 seconds. Flip the shrimp and add the remaining marinade, cooking for an additional 1-2 minutes until fully cooked.
- Serve the shrimp with the cooked marinade sauce and garnish with chopped green onions if desired. This dish pairs well with brown rice and steamed vegetables.
Ingredients
- 1/3 cup honey
- 1/4 cup soy sauce (preferably reduced sodium)
- 2 garlic cloves, minced (or 1 teaspoon jarred minced garlic)
- Optional: 1 teaspoon minced fresh ginger
- 1 pound medium uncooked shrimp, peeled and deveined
- 2 teaspoons olive oil
- Optional for garnish: chopped green onions
FAQ
- Can I use cooked shrimp for this recipe?
- Yes, you can use cooked shrimp. Just thaw, marinate, and cook as directed. You’ll mainly be warming the shrimp in the sauce.
- How should I thicken the sauce if it’s too watery?
- To thicken the sauce, mix 1 teaspoon of cornstarch with 1 teaspoon of warm water. Stir this mixture into the sauce before using it in the final cooking step.
- Is it necessary to use fresh garlic, or can I use jarred minced garlic?
- You can use either. If using fresh garlic, mince 2 cloves. If using jarred minced garlic, 1 teaspoon should suffice, but you can adjust to taste.
- What kind of shrimp should I use, fresh or frozen?
- Fresh shrimp is recommended, but frozen is also fine. Just ensure it’s fully thawed before marinating and cooking.
- Can I leave the shrimp tails on?
- Yes, leaving the tails on is optional. You can remove them if you prefer.
Tips
- Ensure Proper Thawing: If you’re using frozen shrimp, make sure they are completely thawed before you start cooking. This will ensure even cooking and better absorption of the marinade flavors.
- Optimize Marinade Usage: Split the marinade into two parts—one for marinating the shrimp and the other for cooking. This not only prevents cross-contamination but also ensures you have a rich sauce to serve with your cooked shrimp.
- Consider Thickening the Sauce: For a more substantial sauce, mix 1 teaspoon of cornstarch with warm water and add it to the sauce before cooking the shrimp. This will give it a thicker consistency, perfect for coating the shrimp and any side dishes.
- Preparation is Key: While the shrimp is marinating, use the time efficiently by preparing your side dishes, such as steaming vegetables or cooking brown rice, to have a complete meal ready in under 20 minutes.
Equipment
- Glass Mixing Bowls – Useful for preparing and whisking the marinade.
- Skillet – Essential for cooking the shrimp on the stove.
