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Gingered Garlic Shrimp

 Gingered Garlic Shrimp
"Ginger and garlic nicely complement the tender shrimp in this delicious pasta dish," notes Rebecca Baird of Salt Lake City, Utah.
2 ServingsPrep/Total Time: 20 min.


  • 1 tablespoon minced fresh gingerroot
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 plum tomatoes, diced
  • 3/4 cup chicken broth
  • 3 teaspoons minced fresh parsley, divided
  • 3 teaspoons minced fresh basil, divided
  • 1-1/2 teaspoon cornstarch
  • 1 tablespoon cold water
  • 1/2 pound uncooked medium or large shrimp, peeled and deveined
  • 2 cups cooked angel hair pasta


  • In a large skillet, saute ginger and garlic in butter and oil for 1
  • minute or until tender. Stir in the tomatoes, broth, 1-1/2 teaspoons
  • parsley and 1-1/2 teaspoons basil. Combine cornstarch and cold water
  • until smooth; add to skillet. Bring to a boil; cook and stir for 2
  • minutes or until thickened.
  • Reduce heat; add shrimp. Simmer, uncovered, for 2-3 minutes or until
  • the shrimp turn pink. Add the pasta and remaining parsley and basil;
  • toss to coat. Yield: 2 servings.

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Gingered Garlic Shrimp (continued)

Nutritional Facts: 1 serving equals 536 calories, 27 g fat (9 g saturated fat), 199 mg cholesterol, 667 mg sodium, 46 g carbohydrate, 3 g fiber, 26 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.