Teriyaki Shrimp Alfredo
By Ming Tsai
Today's dish takes Teriyaki from the east and cream from the west and combines them to make my yummy Teriyaki Shrimp Alfredo.
1 pound medium sized shrimp, peel, cleaned
1 cup Wanjashan organic teriyaki sauce
2 large shallots, sliced
1 tablespoon minced garlic
1 cup cream
1 cup edamames
Juice and zest of 1 lemon
Pinch of white pepper
1/2 pound blanched whole wheat fettucine or linguine
Extra virgin olive oil for cooking
Marinate the shrimp in teriyaki sauce for 2-3 minutes, drain.
In a saute pan on medium heat coated lightly with extra virgin olive oil, saute shallots, garlic and edamames until aromatic and slightly softened. Add shrimp and sear until just cooked.
Add lemon zest and juice and cream and bring to a simmer, then add desired amount of cheese, white pepper and pasta. Toss well until heated through.
Check for seasoning and serve.
About The Daily DishThe Daily Dish brings you regular recipes from public media's favorite chefs.
About the Author
More Recipes from Festival Chefs
Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup
Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish
Subscribe to WGBH Food & Wine Emails
Follow WGBH Foodie
Support for WGBH is provided by:Become a WGBH sponsor