Recipes
Photo by Emily Sterne Photography
Ingredients
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
Directions
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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