Pasta & Shrimp with Victoria Taylor's Ginger Citrus Seasoning

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Pasta & Shrimp with Victoria Taylor's Ginger Citrus Seasoning

It’s hard for me to make a pasta sauce without using my Sicilian Seasoning but this easy recipe just happens to hit the spot. The creamy citrus sauce in this dish really complements and allows the shrimp to shine making a quick and comforting meal. 

1 tablespoon Ginger Citrus
2 tablespoons white wine vinegar
1 tablespoon olive oil
1 pound uncooked shrimp (26-30 per pound), peeled and de-veined, tails removed
8 ounces uncooked thin spaghetti
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
3/4 cup vegetable broth
2 tablespoon finely diced red bell pepper
1/4 cup heavy cream or half & half

Whisk vinegar, Ginger Citrus Seasoning, and oil in bowl until blended. Add shrimp and toss to coat. Cover; refrigerate 15 minutes.

Cook pasta according to package direction; drain and keep warm. Heat butter and flour in saucepan over medium heat; whisk 1 minute. Add broth and bell pepper; whisk constantly until mixture comes to a boil and thickens. Remove saucepan from heat; whisk in whipping cream. Combine with pasta; keep warm.
Heat skillet over medium heat until a drop of water sizzles. Add shrimp and marinade; cook 4-6 minutes or until shrimp turns opaque and is cooked through, turning once. Remove from skillet and toss with pasta.




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