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
Pinch of white pepper
1/2 pound blanched whole wheat fettucine or linguine
extra virgin olive oil for cooking
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.
Bertani Velante Pinot GrigioFrom the Veneto, Italy. 100% Pinot Grigio. Medium-bodied and dry, with a crisp, refreshing acidity. Delicious on its own or paired with salads, light appetizers, grilled fish and vegetable dishes.