20 Minute Honey Garlic Shrimp

20 Minute Honey Garlic Shrimp 

★★★★★5 from 6 reviews

⦁ Prep Time: 15 minutes
⦁ Cook Time: 5 minutes
⦁ Total Time: 20 minutes 
⦁ Yield: serves 2

I love this dish because it is really quick and easy and also delicious.

Ingredients

⦁ 6 tablespoons honey
⦁ 4 tablespoons soy sauce (reduced sodium optional)
⦁ 2 teaspoons minced garlic
⦁ optional: 1 teaspoon minced fresh ginger
⦁ 1/2 lb. medium uncooked shrimp, peeled & deveined
⦁ 1 teaspoons olive oil
⦁ optional: chopped green onion for garnish

Instructions

1. Whisk the honey, soy sauce, garlic, and ginger (if using) together in a medium bowl.

2. Place shrimp in a large zipped-top bag or Tupperware. Pour 1/2 of the marinade mixture on top, give it all a shake or stir, then allow shrimp to marinate in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step 3. (Time-saving tip: while the shrimp is marinating, I steamed broccoli and microwaved some quick brown rice.)

3. Heat olive oil in a skillet over medium-high heat. Place shrimp in the skillet. (Discard used marinade.) Cook shrimp on one side until pink– about 45 seconds– then flip shrimp over. Pour in remaining marinade and cook it all until shrimp is cooked through, about 1 minute more.

4. Serve shrimp with cooked marinade sauce and a garnish of green onion. The sauce is excellent on brown rice and steamed veggies on the side.

Cajun Shrimp and Pasta

Cajun Shrimp

Serves one but easy to double.

INGREDIENTS

1 Teaspoon kosher salt
4 ounces penne pasta
1/2-pound raw shrimp deveined, cleaned, tails removed
1 tablespoon Cajun seasoning
2 Teaspoons olive oil
1 Tablespoon butter
1/2 cup heavy cream
1/4 cup parmesan cheese

INSTRUCTIONS

Add salt to pot of water and bring to a boil. Cook pasta to al dente doneness, approximately 6 to 7 minutes. Before draining, scoop out at least 1/2 cup of the cooking water. Drain pasta and set aside.

While the pasta is cooking, cook the shrimp and sauce. Combine shrimp with Cajun seasoning and olive oil in bowl. Toss to combine.

Heat large skillet over medium high heat. Add butter and melt. Add shrimp in a single layer and cook until golden brown on each side, turning only once.  Once done cooking, transfer cooked shrimp to a clean plate and reduce heat to medium low.

Add heavy cream to pan and scrape bottoms to release any food that is stuck to the bottom. Allow cream to bubble. Reduce heat to low and stir in Parmesan cheese to melt. Add cooked pasta and shrimp and stir to coat.

Creamy Tuscan Shrimp

Creamy Tuscan Shrimp

This Creamy Tuscan Shrimp is loaded with flavor! Succulent shrimp in creamy and rich garlic Parmesan sauce with sun dried tomatoes and spinach. The perfect easy shrimp recipe to impress your guests if you increase the portions.

Ingredients

• 2 tablespoons unsalted butter
• 3 - 4 garlic cloves, chopped finely (1 tablespoon minced from a jar)
• 1/2 pound large or jumbo shrimp
• Salt and ground black pepper to taste
• 1/2 tablespoon extra-virgin olive oil
• 1/2 cup onion, chopped
• 1/4 teaspoon lemon juice
• 1/4 cup white wine (optional)
• 1/4 cup sun dried tomato strips (optional)
• 1/2 cup heavy cream
• 1/4 cup water or vegetable broth
• 1/2 teaspoon Italian seasoning
• 1 ½ cups fresh baby spinach leaves
• 1/3 cup Parmesan cheese
• 1 tablespoon fresh basil, chopped finely (1 teaspoon dried)
• 1 tablespoon fresh parsley, chopped finely (1 teaspoon dried)

If Serving Over Pasta

• 4 ounces pasta cooked until al dente, drained
• 1/2 cup reserved pasta cooking water

Instructions

In a large skillet over low heat, melt the butter and add the garlic. Cook on low for 2 - 3 minutes. Don't let the garlic get browned.

Season the shrimp with salt and pepper. Add the shrimp to the skillet and cook on medium heat for about 2 minutes per side or just until it starts getting pink. You want the shrimp a bit under cooked. Transfer to a bowl and set aside.

In the same skillet, heat the olive oil over medium high heat. Add the chopped onions and cook for about 3 - 4 minutes or until they become soft and translucent. Add the wine and scrape the bottom of the skillet.  Cook for about 3 minutes or until the wine reduces by about half.

Add the sundried tomato strips and mix well. Cook for a couple of minutes. Stir in the heavy cream and water or broth and seasonings. Simmer over low heat stirring frequently for about 2 - 3 minutes.

Add the spinach leaves and allow to wilt. Add the Parmesan cheese and mix to combine. You are welcome to adjust seasoning to your taste.

Return the shrimp to the skillet. If using fresh add the fresh herbs and gently mix well to combine. Let the shrimp cook for about 2 - 3 minutes or until cooked through.