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Pineapple Teriyaki Shrimp Pasta

Serves 4-6


INGREDIENTS:

DIRECTIONS:

  1. In a medium size bowl, add 12 ounces of thawed peeled and deveined shrimp, 4 tbs Toasted Sesame Oil, and 4 tsp Garlic Herb Seasoning. Stir and set aside to marinate for 20 minutes.
  2. In a large saucepan bring water to a boil and add 12 ounces Garlic Angel Hair Pasta. Cook for 4 minutes; drain in a colander and set aside.
  3. Peel and thinly slice a carrot. Drain the liquid from the can of the cut baby corn and water chestnuts.
  4. Put a small saucepan over high heat and add 2 cups chicken stock; bring to a boil. Add the carrots, baby corn and water chestnuts to the saucepan; cover and lower the heat to medium. Cook for 5 minutes. Remove the carrots, baby corn and water chestnuts from the stock; set aside.
  5. Drizzle a thin layer of Sesame Oil into a skillet and set on medium heat. Add the shrimp with all the ingredients from the marinade into the skillet. Cook the shrimp until opaque; 3-5 minutes.
  6. Add the cooked carrots, baby corn and water chestnuts into the skillet. Add 1 cup Teriyaki Dark Balsamic Vinegar and 2 tbs Pineapple Aged White Balsamic Vinegar to the skillet. Stir and lower heat to low and let simmer for a couple of minutes.
  7. Plate the cooked Garlic Angel Hair Pasta and top with the shrimp, vegetables and sauce.

This recipe is the creation of our own team member, Kristi Grant!


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