Best Ginger Shrimp Pasta Recipes

GINGER SHRIMP WITH BROCCOLI AND ANGEL-HAIR PASTA

Steps:

• Place the shrimps in a large bowl of water and add two tablespoons coarse salt. Refrigerate for one hour or more. The salt will leach out impurities and will help to make the shrimp glossy when cooked.
• Bring six quarts salted water to boil for the pasta. Peel and devein the shrimp, cut the shrimp into three-fourths-inch pieces.
• Meanwhile, divide the broccoli into florets and steam until tender. Cut off the stalks. Divide tops in small pieces one-half inch in diameter and put in a heated serving bowl.
• Put the pasta on to boil and cook until al dente.
• Meanwhile, stir fry the garlic and ginger and scallions in the oil. Add the shrimp and pepper flakes and stir-fry for one minute, only until pink.
• Drain the pasta and add it to the broccoli. Add the sesame oil and soy sauce and mix well. Add the shrimp mixture and blend thoroughly. Correct seasoning and serve.

SESAME-GINGER PASTA WITH SHRIMP AND SCALLOPS

Steps:

• Combine all ingredients (except shrimp and scallops) and stir gently.
• I generally will make the sauce the night before to allow the flavors to soak in together, but letting the sauce sit for an hour will do perfectly as well.
• Cook shrimp and scallops in sauce for about 10 minutes.
• Mix sauce with noodles and enjoy!

GRILLED GINGER SHRIMP AND VEGETABLE PASTA SALAD

Steps:

• Since you'll be grilling the shrimp, soak wooden skewers in water for 1/2 to 1 hour. While skewers are soaking, prepare dressing by combining all ingredients into a medium size jar and shake to combine. Pour half the dressing into a gallon size plastic bag and add shrimp. Let shrimp marinate for 30 minutes. Skewer and cook shrimp on grill (I use my indoor grill pan) about 2-3 minutes per side. Set cooked shrimp aside and assemble the salad.
• Cook linguini according to package directions, drain and rinse with cold water to stop the cooking. While pasta is cooking, chop the cilantro, scallions and celery. Microwave the sugar snaps for 1-1/2 minutes and the sliced red peppers for 45 seconds.
• Combine pasta, cooled sugar snaps and red pepper, scallions, celery and cilantro and toss with remaining dressing.
• Plate and garnish with cilantro and toasted sesame seeds (optional). Serve the shrimp on skewers as I do, but the dish is equally impressive when the shrimp is mixed in with the pasta salad. Serve at room temp or cold.

GINGER SHRIMP PASTA

Steps:

• Place the shrimp and ginger in a bowl. Cover and leave to marinate for 30 minutes.
• In a shallow frying pan, heat the oil over a medium-high heat, then add the onion and baby corn.
• Fry for 5 mins, then stir in the thai curry paste. Continue to cook for a further 5 mins, then add the coconut milk.
• Reduce the heat and simmer ently for 10 mins or until the sauce has thickened slightly.
• Stir in the shrimp and cook for 3 mins until pink.
• Meanwhile, cook the pasta according to pack instructions. Drain, stir through the spinach to wilt, then toss into the sauce.
• Divide between the serving bowls and garnish wih a wedge of lime.

SHRIMP PASTA SALAD WITH GINGER DRESSING

Steps:

• Mix all ingredients for Ginger Dressing. Set aside.
• Cook and drain vermicelli as directed on package. Rinse with cold water; drain.
• Toss vermicelli, dressing and remaining ingredients except salad greens. Serve on salad greens.