The Daily Dish

Teriyaki Shrimp Alfredo
By Ming Tsai


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hot apple cranberry sundae in a dish

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
Grated Reggiano
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.

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