1-1/4 lb 15-20 count/size shrimp (peeled and deveined - save shells and heads if you plan to make shrimp stock for cooking pasta - see link below)
1 TBSP finely grated fresh ginger (or about 1 tsp. of ground ginger)
1/4 - 1/3 C Teriyaki Marinade and Sauce (I use Kikkoman)
1/8 tsp (2-3 shakes) of cayenne pepper - more for more heat
2 TBSP oil
2 TBSP butter
butter for the pasta, if desired
DIRECTIONS:
About 30 minutes before dinnertime, combine the shrimp, teriyaki marinade, cayenne and ginger in a plastic zipper bag. Massage to spread the ginger. Refrigerate for 20 minutes, turning often.
Get the pasta cooking according to directions (and it's really good cooked in shrimp stock - see below) I prefer cooking my the pasta a couple of minutes longer than al dente.
The shrimp will cook quickly so start them when the pasta has about 5 minutes left.
Put the oil and butter in a wok (or just use oil if you prefer) and heat until almost sizzling (but don't let the butter brown). Pour most of the teriyaki out but try to hang on to the ginger. Dump the shrimp, ginger, and remaining teriyaki sauce from the bag into the wok and stir/cook for about 3 minutes until the shrimp are opaque white. Add a shake or two of cayenne pepper for a little more zing if desired. Remove from the heat. (I never cook a shrimp longer than 3 minutes on the stove - a bit longer when grilling the great big ones)
Drain the pasta and add a dab of butter if you like to keep it from sticking together, but work fast.
Plate the pasta and top with shrimp. Voila! Enjoy! (Excellent with just a salad)
Try cooking with shrimp stock sometimes - make it ahead and freeze in 2C zipper bags - it's worth the extra effort!
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