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Gingered Garlic Shrimp

"'Ginger and garlic nicely complement the tender shrimp in this delicious pasta dish,' notes Rebecca Baird of Salt Lake City, Utah."
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20 m servings
Original recipe yields 2 servings

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  1. In a large skillet, saute ginger and garlic in butter and oil for 2-3 minutes or until tender. Stir in the tomatoes, broth, 1-1/2 teaspoons parsley and 1-1/2 teaspoons basil. Combine cornstarch and cold water until smooth; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
  2. Reduce heat; add shrimp. Simmer, uncovered, for 2-3 minutes or until the shrimp turn pink. Add the pasta and remaining parsley and basil; toss to coat.

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Read all reviews 18
  1. 22 Ratings

Most helpful positive review

omit the tomatoes

Most helpful critical review

The dish is nice and simple but lacks flavor. The ginger and garlic taste stuck only to the shrimp, it got lost in the pasta.

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Least positive

omit the tomatoes

Pretty good recipe. I add a little red wine vinegar like the other reviewer, and also a little more ginger. Turned out great, nice change from the normal weekday blandness.

I doubled the ginger and garlic; used 3 tsp. dried parsley and basil, and 1 cup of sliced cherry tomatoes. I added mushrooms and spinach; it looked and tasted better with these additions served ...

Very delicious! Tasty exactly as written, but also amenable to a change here and there depending on what ingredients you do and don't have on hand. I've made it exact to the recipe and it was ...

This is such an easy, delicious recipe. I keep peeled, deveined shrimp on hand in the freezer and I add the shrimp to this while still frozen and it's perfect. Only change I'd make is that I'd...

One of my favorite Shrimp & Pasta dishes! I used a can of diced tomatoes since I didn't have any fresh, as well as dry herbs. Turned out great. Was even better the next day!

I really loved this recipe! It was very tasty! I prepared it just as directed and it was wonderful!

The sauce was a little light and I think it needed something more, but my husband loved it.

I have made this at least 5 times and from ages 10-50, male and female. I make it exactly as stated except I do not have fresh parsley. Everyone loves it and goes for seconds, so you better doub...