Honey Garlic Shrimp Spaghetti
Honey Garlic Shrimp Spaghetti is a quick and easy weeknight dinner with tons of sweet and savory flavors.
Servings: 4 servings
Calories: 728kcal
Ingredients
- 2 pounds shrimp peeled and deveined
- 1 cup diced red bell peppers
- 1 cup honey
- 2 tablespoons Worcestershire Sauce
- 4 teaspoons apple cider vinegar
- 1 tablespoon granulated garlic
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- 1/4 teaspoon ground red pepper
- 1 pound spaghetti cooked and drained
- 1 tablespoon chopped parsley optional garnish
Instructions
- Mix honey with Worcestershire sauce, apple cider vinegar, garlic, salt, pepper, onion, ginger and red pepper. Whisk until well combined.
- Reserve half of the sauce and pour the other half over the shrimp and mix to combine. Cover and refrigerate the shrimp about 20 minutes.
- Prepare a grill fire with pecan or hickory chunks to about 325°, using a low fire will keep the honey from burning.
- Place sliced bell peppers onto a grill pan and cook about 5 minutes with the grill closed.
- Move the peppers to the side and add the shrimp in a single layer.
- Cook with the grill closed about 5 minutes.
- Flip the shrimp and continue to cook another 5- 6 minutes until shrimp reaches about 140° with a digital thermometer.
- Remove shrimp and peppers to a pan.
- Dice the peppers and set aside.
- Add reserved sauce to a large skillet and place over medium heat.
- As the sauce starts to bubble, add the shrimp and diced peppers and stir to coat.
- Mix in the cooked and drained spaghetti, tossing until well combined and the spaghetti is coated in the sauce.
- Garnish with parsley and serve immediately.
Notes
Stove Top Directions:
- Cook diced peppers with 1 tablespoon of olive oil in a skillet for about 5 minutes over medium heat. Add the shrimp and cook for 5 minutes, stirring frequently.
- Stir in the reserved honey garlic sauce and continue to cook until shrimp is pink and curled.
- Mix in cooked and drained spaghetti, tossing to coat in the sauce.
How to Store and Reheat:
- Store leftovers in an airtight container in the refrigerator up to 2 days.
- Reheat in a skillet with a tablespoon or two of water over medium heat. Stir continuously until heated through.
Nutrition
Serving: 1g | Calories: 728kcal | Carbohydrates: 114g | Protein: 59g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 479mg | Sodium: 2715mg | Fiber: 3g | Sugar: 73g