Shrimp Pasta
A delicious and quick meal combining fresh shrimp, savory sauce, and spaghetti, perfect for busy weeknights or special occasions.
Ingredients
For the Shrimp
- 1 lb large shrimp, peeled and deveined Fresh shrimp works best, but frozen shrimp can be used.
- 1 tbsp cornstarch For coating the shrimp.
For the Sauce and Pasta
- 1/2 cup ketchup
- 2 tbsp Shaoxing wine Can substitute with dry sherry or white wine.
- 1 tbsp cornstarch
- 2 tsp light soy sauce
- 1 tsp Worcestershire sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- to taste Salt and Pepper
- 1 cup water
- 8 oz spaghetti
For Additional Flavor
- to taste Chili flakes Optional for a spicy kick.
- to garnish Chopped green onions Optional for added flavor and color.
Instructions
Preparation
- Cook the spaghetti according to the package directions.
- While the pasta is cooking, toss the shrimp with 1 tablespoon of cornstarch.
Cooking
- Heat olive oil in a pan over medium heat.
- Add minced onion and garlic. Cook until fragrant.
- Add shrimp to the pan and cook for 1 to 2 minutes on each side until they are pink and fully cooked.
- Remove the shrimp from the pan and set aside.
- In the same pan, combine ketchup, Shaoxing wine, 1 tablespoon cornstarch, light soy sauce, Worcestershire sauce, dark soy sauce, sugar, salt, and water.
- Bring the mixture to a simmer and cook until the sauce has thickened.
- Add the cooked spaghetti and shrimp to the sauce, tossing to combine.
Serving
- Serve hot, garnished with black pepper or chopped green onions.
Notes
Store any leftovers in an airtight container in the refrigerator for 2-3 days. To reheat, place pasta in a pan over low heat or microwave until warmed through.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 1.5gSodium: 800mgFiber: 2gSugar: 8g
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