Garlic-Teriyaki Shrimp Linguine

Recipe

Main Dish
Garlic-Teriyaki Shrimp Linguine

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User Rating

3 out of 5 stars
Rate it:
7 ratings

Recipe Data

4
Servings
5min
Prep
15min
Total

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    Description

    Take pasta night over-the-top with this homemade shrimp and garlic-teriyaki main dish.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    1(16-oz.) pkg. thawed Gulf raw shrimp, (16 to 20 ct.)
    1 tbsp.Gustare Vita garlic-flavored olive oil
    1 tbsp.fresh ginger, peeled and grated
    ¼ tsp.Hy-Vee crushed red pepper
    ½ c.garlic-teriyaki S&F Chef Sauce
    ¼ c.Hy-Vee light canned coconut milk
    2 tbsp.Hy-Vee less-sodium soy sauce
    2 tbsp.fresh cilantro, finely chopped
    4 oz.Hy-Vee linguine, hot cooked
    Lime wedges, for serving

    Things To Grab

    • Paper towels
    • Large skillet

    Directions

    1. Peel and devein shrimp; rinse and pat dry with paper towels. Heat oil in a large skillet over medium heat. Add ginger, crushed red pepper, and shrimp. Cook and stir 3 minutes or until shrimp turn opaque. Stir in garlic-teriyaki sauce, coconut milk, soy sauce, and cilantro; heat through. Serve over linguine with lime wedges, if desired.

    Nutrition facts

    Servings

    280 Calories per serving

    Amounts Per Serving

    • Total Fat: 6g
    • Cholesterol: 145mg
    • Sodium: 2400mg
    • Total Carbohydrates: 32g
    • Protein: 22g

    Daily Values

    0%
    Iron 6%
    0%
    Calcium 6%
    0%
    Vitamin D 0%
    0%
    Potassium 4%

    Recipe Source:

    Hy-Vee Monthly Ad January 2019