Ingredients and Weight:
- 1 pound raw shrimp, peeled and deveined
- 8 ounces linguine noodles
- 1 cup teriyaki sauce
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon grated ginger
- 1 tablespoon minced garlic
- 1/2 cup chopped green onions
- 1/4 cup sesame seeds
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large skillet, heat 2 tablespoons of oil over medium heat. Add the shrimp and cook until they are pink and opaque, about 2-3 minutes per side. Remove the shrimp from the pan and set aside.
- In the same skillet, combine the teriyaki sauce, soy sauce, brown sugar, ginger, garlic, and green onions. Bring to a boil and then reduce heat to low. Simmer for 5 minutes, or until the sauce has thickened.
- Add the shrimp back to the pan and cook for 1 minute, or until warmed through.
- Cook the linguine noodles according to the package directions.
- Drain the noodles and add them to the skillet with the shrimp and sauce. Toss to coat.
- Sprinkle the sesame seeds over the noodles and serve immediately.
Nutritional Information:
- Calories: 500 per serving
- Protein: 25g
- Carbohydrates: 50g
- Fat: 15g
Dish Characteristics:
- Salty and slightly sweet with a hint of spice
- Creamy, flavorful sauce
- Tender shrimp
- Fresh, vibrant vegetables
- Easily adaptable to different dietary needs
User Comments:
- "This dish is absolutely delicious! The sauce is so rich and flavorful."
- "The shrimp were cooked perfectly and the noodles were al dente."
- "I love the combination of salty, sweet, and spicy flavors."
- "This is a great dish for a quick and easy weeknight meal."
- "I would definitely recommend this recipe to others."
Special Precautions and Tips:
- If you don't have teriyaki sauce on hand, you can make your own by combining equal parts soy sauce, sake, and mirin.
- To make the dish gluten-free, use gluten-free soy sauce and noodles.
- To make the dish vegan, substitute tofu or tempeh for the shrimp.
