Ingredients
4
4 servings
- •1 (8 ounce) package dry spaghetti
- •2 tablespoons peanut oil
- •16 jumbo shrimp, peeled and deveined
- •½ cup dry sherry
- •1 tablespoon sesame oil
- •4 cloves garlic, minced
- •1 teaspoon ginger paste
- •½ cup chicken broth
- •2 tablespoons reduced-sodium soy sauce
- •1 tablespoon sriracha sauce
- •1 tablespoon unsalted butter
- •1 lime, juiced
- •2 green onions, chopped
- •1 tablespoon toasted sesame seeds
Instructions
- Bring a large saucepan of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, heat peanut oil in a large skillet over medium-high heat. Sear shrimp until starting to firm up, about 2 minutes per side. Remove shrimp to a plate.
- Add sherry, sesame oil, garlic, and ginger paste to the skillet. Cook until fragrant, about 2 minutes. Add broth, soy sauce, and sriracha. Cook for 4 minutes. Add butter and let melt, about 1 minute.
- Return shrimp to the skillet and cook for 4 minutes. Remove from heat and stir in lime juice.
- Drain spaghetti and divide among 4 serving dishes. Evenly distribute sauce from the skillet and place 4 shrimp on each dish. Garnish with green onions and sesame seeds.
Nutritional Facts
Per 4 servings
- Calories: 497
- Carbohydrate: 53g
- Fat: 16g
- Fiber: 3g
- Protein: 32g
- Sugar: 2g
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