Ingredients:
1 pound large shrimp, peeled and deveined
8 oz whole wheat pasta (spaghetti or linguine)
2 cups broccoli florets
2 tablespoons olive oil
1/4 cup low-sodium soy sauce
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon rice vinegar (non-alcoholic)
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch mixed with 2 tablespoons water
1 tablespoon sesame seeds (optional)
2 green onions, sliced
Salt and pepper to taste
Directions:
Preheat oven to 400°F (200°C).
Toss broccoli florets with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until slightly crisp and golden.
Meanwhile, cook the pasta according to package instructions. Drain and set aside.
In a small bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, garlic, and ginger. Set aside.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add shrimp and cook for 2-3 minutes on each side until pink and cooked through. Remove shrimp from the skillet.
Pour the prepared sauce into the skillet and bring to a simmer. Stir in the cornstarch slurry and cook until thickened, about 1-2 minutes.
Add the cooked shrimp back into the sauce and toss to coat.
In a large bowl, combine pasta, roasted broccoli, and teriyaki shrimp. Toss gently to mix.
Garnish with sesame seeds and green onions before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 410 kcal | Servings: 4 servings
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