Poached Shrimp with Siriacha Cream Sauce on Angel Hair Pasta

Name: Poached Shrimp with Siriacha Cream Sauce on Angel Hair Pasta
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: For Shrimp; 1 pound large shrimp, shelled and deveined; 2 tablespoon sriracha spice blend; 2 tablespoon butter; For Sriracha Cream Sauce; 1 cup heavy cream; 2 tablespoons sriracha hot sauce; 1 shallot, minced; 2 garlic cloves, minced; 1 tablespoon fresh lemon juice; 1 tablespoon tamari soy sauce; 1/4 teaspoon cracked black pepper; For Serving; 8 ounces cooked angel hair pasta; 1/4 cup fresh parsley; 2 green onions, sliced

fenway @Fenway

This is a quick one pan entree that is fill of flavor. Spicy but creamy and great on pasta or rice.

fenway @Fenway

This is a quick one pan entree that is fill of flavor. Spicy but creamy and great on pasta or rice.

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Ingredients

15 mins

4 servings

For Shrimp
1 poundlarge shrimp, shelled and deveined
2 tablespoonsriracha spice blend
2 tablespoonbutter
For Sriracha Cream Sauce
1 cupheavy cream
2 tablespoonssriracha hot sauce
1shallot, minced
2garlic cloves, minced
1 tablespoonfresh lemon juice
1 tablespoontamari soy sauce
1/4 teaspooncracked black pepper
For Serving
8 ouncescooked angel hair pasta
1/4 cupfresh parsley
2green onions, sliced

Cooking Instructions

15 mins

1

Season shrimp with sriracha seasoning
2

Melt butter 8n a large skillet, when melted add shrimp and coat with butter. Cover and cook on low poaching shrimp in butter turning once until pink and cooked through about 5 to 6 minuyrs Remove to plate, cover to keep warm
3
4

Add all sauce ingredients to skillet and bring to a boil then lower heat and simmer until a sauce forms, about 5 to 8 minutes
5

Add parsley and green onions
6

Toss sauce with pasta, top with shrimp and serve

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fenway @Fenway

on May 31, 2016 17:10

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.

ladybird @cook_3526165

June 13, 2016 04:41

Looks yummy

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