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“The meal on the cover of this month's magazine from Penzey's absolutely set me drooling. Picture a plate of pasta topped with shrimp and chopped tomatoes. It looks super-delicious! I'm doing it again; I'm drooling! The shrimp can be served over rice or noodles, thin spaghetti or angel hair pasta. I haven't tried this yet but I'm posting so I can find this recipe easily.”
READY IN:
15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 lb medium shrimp, peeled and deveined
  • 3 teaspoons sate seasoning, divided (available from Penzey's)
  • 4 -6 medium garlic cloves, minced
  • 2 tablespoons oil (such as canola)
  • Pasta
  • 4 ounces dry pasta, cooked according to pkg. directions
  • 1 teaspoon minced garlic
  • 1 -2 tablespoon olive oil (pan drippings or butter may be substituted)
  • 12 teaspoon basil or 12 teaspoon oregano
  • 12 cup tomatoes (deseeded and chopped)

Directions

  1. Place the shrimp in a large bowl. Sprinkle with 1 teaspoons of the Sate Seasoning and stir. Repeat twice with remaining Sate to coat the shrimp thoroughly.
  2. Heat a large skillet over medium-high heat. Add the oil. Add the garlic and cook 1 minute. Add the shrimp and cook for 4-5 minutes, stirring frequently, until pink.
  3. For the pasta: Mix the minced garlic with the oil and let stand while pasta is cooking. Drain hot pasta. Quickly toss with oil and garlic mixture; crumble on the basil or oregano, stir in the tomatoes and serve.

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