Teriyaki Pasta with Shrimp and Mushrooms
I always (erroneously) thought that shrimp were bad for you. In case you’re wondering; 1 pound of shrimp works out to 4 ounces per person, for 4 people. This is a larger portion than the traditional 3 ounce serving of meat protein I recommend. The 4 ounces of shrimp have fewer calories and more protein than a 3 ounce serving of grilled chicken. Also, this could be a misnomer; technically it is soy sauce, not teriyaki sauce but when I ate it, teriyaki came to mind!
Serves 4
1 375 g box of whole wheat pasta, I used spaghetti
1 tbsp extra virgin olive oil
2 x 227 g packages of button mushrooms, sliced
Salt
Pepper
3 Cloves garlic, crushed
1/4 Cup sodium reduced soy sauce
1/4 Cup white wine
1 Cup pasta water
1 Pound (16 ounces) of medium sized fresh shrimp, cleaned with tails removed
1 Bunch (6) green onions/scallions, sliced on an angle
– Bring a large pot of water to boil and then cook the pasta 2 minutes less than the directions state. Before draining the pasta be sure to reserve one cup of the pasta water.
– Start the mushrooms when the pasta is added to boiling water. in a large frying pan, heat the oil over medium high heat. When the oil is hot (it will ripple) add the mushrooms and sautee for about 5-7 minutes, ligtly season with salt and pepper.
– When the mushrooms are browned, add the garlic and sautee for about 30 seconds (the liquid from the mushrooms should help prevent the garlic from burning).
– Turn the heat to high and add the Soy Sauce, then add the wine. Scrape the bottom of the pan with a wooden spoon to release any flavours that may be there (deglazing).
– Let the alcohol cook out; let it boil for about a minute.
– Add the reserved pasta water to the pan (the heat should still be on high).
– Add the shrimp (do not add any more salt to the pan). If the timing is right then you should have just strained the pasta.
– Add the pasta to the pan
– Let the pasta boil in the liquid for 2-3 minutes, until most of the liquid has absorbed.
– Taste pasta to make sure it’s cooked; if it is still too aldente for you then just drop the heat to low and let the pasta rest in the liquid for a few minutes.
– When the pasta is cooked to your preference, turn the heat off the pan.
– Stir in the green onions and serve immediately.
– You can taste and adjust seasoing but I seriously doubt you’ll feel the need to add more salt; pepper, maybe.
Notes:
- Yes, it is a lot of soy sauce but you are using sodium reduced here.