Slippery Shrimp with Creamy Pasta Recipe by Chef Shaun 🇹🇹 Foodie Nation

Slippery shrimp is a popular dish in Chinese cuisine, particularly in Cantonese cuisine. It’s known for its succulent shrimp coated in a glossy, slightly sweet, and tangy sauce.

Yield – 4 Servings

Ingredients

Large Shrimp - 2 lb

Sesame Oil – 2 tbsp

Garlic – 1 tbsp (minced)

Ginger - 1/2 tsp (minced)

Cayenne Powder - 1 tsp

Ketchup - 1 tbsp

Vinegar - 1 tbsp

Rice Wine Vinegar - 1 tbsp

White sugar - 1 ½ tbsp

Salt – ½ tsp + 2 tsp

Water - 1/4 cup + 2 tsp.

Cornstarch – 2 tsp + 1 cup.

Chive – 1/3 cup.

Heavy Cream - 2 cups.

White pepper – ¼ tsp

Onion Powder – ¼ tsp

Garlic Powder – ¼ tsp

Nutmeg – Smidgen.

Linguini - 1 pack.

Oil for frying 3 cups.

Method

1. Wash shrimp in waster and lime/lemon juice.

2. Butterfly shrimp and drain off all excess liquid.

3. Set aside.

4. For your slippery shrimp sauce, start by mixing 2 tsp of water with 2 tsp of cornstarch.

5. Set aside.

6. Heat a small saucepan over medium heat.

7. Once heated, add garlic & ginger and allow to cook (about 2 minutes).

8. Add your cayenne, ketchup, vinegar, rice wine vinegar, sugar, ½ tsp salt & ¼ cup of water.

9. Stir and bring to a boil before reducing to a simmer.

10. Once simmering, whisk in your cornstarch slurry.

11. Set aside.

12. For your pasta’s cream sauce, start by adding your cream sauce to a heated saucepan.

13. Bring to a simmer before whisking in remaining salt, white pepper, onion powder, garlic powder and nutmeg.

14. Set aside.

15. To boil your pasta, add it to boiling water before seasoning with salt.

16. Once fully cooked, strain off excess water and add to your cream sauce.

17. Set aside.

18. Dredge shrimp in cornstarch and fry at 350F until golden brown.

19. Toss in sauce.

20. Serve over pasta.