Spaghetti Garlic Shrimp in Glazed Honey

Garlic Shrimp With Spaghetti
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There are some truly wonderful shrimp dishes out there, and this take on the classic shrimp pasta throws in some delicious, sticky honey glazing and a dusky garlic flavour to boot.

It’s a wonderful balance between sweet and sour, meaning there’s something here for everyone. There is pasta for energy and carbs, and shrimps are also massively low in fat and packed with protein!

The below is for one person, so adapt as fits.

Serves: 1

Preparation: 60 Minutes

Cooking Time: 15 Minutes

Difficulty Level: 3/5

What You’ll Need

  • 1 tbsp of garlic, minced
  • 1 tbsp hoisin sauce
  • Approx. 5 shrimp per serving (medium, deveined and shelled)
  • 4 tbsp honey
  • 2 tbsp soy sauce (low salt)
  • 2 tbsp balsamic vinegar
  • 140g spaghetti per serving
  • Salt and pepper to flavour
  • 5 tbsp olive oil

Nutritional Information

  • Calories: 431
  • Fat: 6g
  • Carbohydrates: 68g
  • Sugar: 25g
  • Protein: 24.1g

Method

1

Firstly, seal up the shrimp in a large plastic bag. Whisk up the soy sauce, vinegar, hoisin, oil, honey, seasoning and the garlic in a bowl

2

Pour half of this into the shrimp bag, keeping the remainder to one side for now.
Seal up the bag again and lightly shake to coat shrimp. Place in the fridge to cool for half an hour

3

Once cooled, prepare your spaghetti in boiling salted water to your taste, for around 10-12 minutes

4

Heat up a grill pan to medium to high heat and fry shrimp for around 4 minutes each side. They’ll need to be nice and pink

5

Drain the pasta. Meanwhile, add the remaining mixture to a pan and bring to the boil, simmering for around five minutes until it thickens up

6

Once thickened, serve the spaghetti and place shrimp on top before pouring over thickened sauce mix. Serve.

Tip 1
The shrimp recipe is also great on skewers as a BBQ dish. Just grill when assembled before brushing over remaining mixture
Tip 2
The recipe also works well with chicken or pork. Just adjust the frying times to suit
Tip 3
Prefer it a bit saucier? Add more oil, soy and vinegar. You can even add cream for a bit of a heavier twist
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