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Quick, light and delicious! Plus, with shrimp selling at historic low prices this dish can fit your new year's resolution for saving money as well. Ted likes to serve this with rice or noodles and a green veggie like broccoli or asparagus. We've included our simple pasta recipe.

  • 1 lb. medium shrimp, peeled and deveined
  • 3 tsp. SATE SEASONING, divided
  • 4-6 medium cloves garlic, minced (1-11/2 tsp. PENZEYS MINCED GARLIC rehydrated in 1 TB. water)
  • 2 TB. oil (Ted uses canola oil)


  • 4 oz. dry pasta, cooked according to package directions
  • 1-2 TB. olive oil or pan drippings or butter
  • 1/2 tsp. BASIL or OREGANO
  • 1/2 Cup chopped tomatoes

Place the shrimp in a large bowl. Sprinkle with 1 tsp. of the SATE SEASONING and stir. Repeat twice with the remaining SATE to coat the shrimp thoroughly. Heat a large skillet over medium-high heat. Add the oil. Add the garlic and cook for 1 minute, stirring occasionally. Add shrimp and cook for 4-5 minutes, stirring frequently, until pink.

For the pasta: Mix PENZEYS MINCED GARLIC with oil/drippings/butter, let stand while pasta is cooking. Drain hot pasta. Quickly toss with oil and GARLIC mix, crumble on BASIL/OREGANO, stir in the tomatoes and serve.

Prep. time: 10 minutes
Cooking time: 5-6 minutes
Serves: 4

Nutritional Information:
Servings 4; Serving Size 1/2 cup shrimp, 1/2 cup pasta (181g); Calories 330; Calories from fat 120; Total fat 13g; Cholesterol 170mg; Sodium 390mg; Carbohydrate 25g; Dietary Fiber 1g.

Penzeys Minced Garlic .4oz 1/4 cup jar
Sate Seasoning 1.2 oz. 1/4 cup jar
Basil French .2 oz. 1/4 cup jar
Oregano Broken Leaf Turkish .5 oz. 1/2 cup jar

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