Asian-Style Shrimp Scampi - cooking recipe

Ingredients

1 (8 ounce) package dry spaghetti
2 tablespoons peanut oil
16 jumbo shrimp, peeled and deveined
1/2 cup dry sherry
1 tablespoon sesame oil
4 cloves garlic, minced
1 teaspoon ginger paste
1/2 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

Preparation

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.