Gingered Garlic Shrimp Recipe

5 2 5
Gingered Garlic Shrimp Recipe
Gingered Garlic Shrimp Recipe photo by Taste of Home
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Gingered Garlic Shrimp Recipe

Read Reviews
5 2 5
Publisher Photo
"Ginger and garlic nicely complement the tender shrimp in this delicious pasta dish," notes Rebecca Baird of Salt Lake City, Utah.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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.
Originally published as Gingered Garlic Shrimp in Taste of Home April/May 2002, p41

Nutritional Facts

1 each: 536 calories, 27g fat (9g saturated fat), 199mg cholesterol, 667mg sodium, 46g carbohydrate (4g sugars, 3g fiber), 26g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Gingered Garlic Shrimp in Taste of Home April/May 2002, p41

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Reviews forGingered Garlic Shrimp

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Evette User ID: 9280632 276273
Reviewed Oct. 14, 2017

"Excellent recipe. We both loved it. I was looking for something similar to what I had at Boston Pizza, and this surpassed."

MY REVIEW
abashu User ID: 6784654 60255
Reviewed Oct. 25, 2014

"I enjoyed it, but I am not sure my husband did. If he doesn't like it I do not consider it a keeper."

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