Creamy Orange-Ginger Shrimp Pasta (Printable Version)
Shrimp and pasta in a tangy orange-ginger cream sauce, finished with fresh citrus and spice.
# What You'll Need:
→ Pasta & Seafood
01 - 10.5 ounces linguine
02 - 10.5 ounces raw shrimp, peeled and deveined
→ Sauce
03 - Juice of 1 medium orange
04 - 1 teaspoon freshly grated ginger
05 - 2 garlic cloves, minced
06 - 1 tablespoon soy sauce
07 - 1/2 cup light cream
# Steps to Follow:
01 - Bring a large pot of salted water to a boil, add linguine, and cook until al dente according to package instructions. Drain and set aside.
02 - Heat a skillet over medium heat. Add minced garlic and grated ginger, sauté until fragrant, then add shrimp. Cook shrimp until opaque and lightly pink, about 2–3 minutes per side.
03 - Pour in orange juice and add soy sauce, stirring to combine. Reduce heat to low and add light cream. Simmer gently until the sauce slightly thickens, about 3 minutes.
04 - Add drained linguine to the skillet. Toss thoroughly to coat the pasta in the creamy orange-ginger sauce. Heat for 1–2 minutes until well mixed.
# Additional Tips::
01 -
- Uses simple pantry ingredients
- Done in thirty minutes flat
- Instantly brightens up any weeknight dinner
- Gives a luscious blend of citrus and umami
02 -
- High in lean protein and vitamin C
- Perfect for busy schedules and quick dinners
- Simple enough for weeknights but gorgeous enough for company
03 -
- Always use fresh orange and ginger for the brightest flavor in the sauce.
- Pat shrimp dry before cooking to get a nice sear and avoid watery results.
- Taste the sauce before serving and adjust with extra soy sauce or orange juice if you want more punch.
- And I once learned the hard way that overcooking shrimp makes them rubbery so remember they are done as soon as they turn opaque.