Pasta with shrimp and ginger cream from Fish Without a Doubt: The Cook's Essential Companion by Rick Moonen and Roy Finamore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sosayi on May 02, 2018

    A nice, quick dinner on a weeknight. I made the following changes: pacific cod instead of shrimp (what I had on hand); lactose-free half and half instead of cream; home-canned tomatoes instead of fresh (which I added to the sauce); we used WW pasta. It basically utilized pantry ingredients, not counting the snow peas which added a great fresh crunch, and I can see us eating this again. Preschooler approved.

  • Lu1950s on February 26, 2018

    This recipe was super delicious. I subbed rice vinegar for champagne vinegar. Instead of arranging the shrimp around the pasta, I mixed it all together.

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