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Ginger Soy Shrimp Fusili

June 12th, 2008 · 8 Comments

This was an easy pasta dish made easier with a few Trader Joe’s favorites – cooked, peeled frozen shrimp and Ginger Soy Broth, plus my own prepped and frozen broccoli and garlic scape pesto from last week. I also used TJ’s flax seed pasta to fulfill my Whole Grains Challenge quota for the day. (OK, so it was 1 of 3 meals, but every small step counts, right?)


  • 1/2 bag flax seed fusili
  • 3 c ginger soy broth (added to water to boil pasta)
  • 1 c frozen broccoli
  • 1 bag shrimp, thawed and tails removed
  • 2 T garlic scape pesto* (or whatever kind you have on hand)
  • 1/2 T olive oil
  • 1 t roasted sesame oil
  • 1/3 c cashews

Instructions: I added the 3 c of ginger soy broth to the pasta water. Cook pasta as instructed, adding broccoli for final 2 minutes. Reserve cooking water for later. Heat pesto and oils in skillet over medium heat. Add shrimp and cook just a couple minutes, about 3-4, adding cashews for final minute. Toss with cooked pasta, broccoli, and about 1/4 c of the pasta water. Enjoy!

* Recipe: Garlic Scape Pesto

Take one bunch of garlic scapes (3-4) and chop into 1 inch pieces. Add to food processor with 1/4 c olive oil, 1/4 c nuts of your choice (I used cashews, pecans and pistachios are also great), and 1/4 c parmiaggano cheese. Chop till fine. This is pretty potent, so use with care!

Toddler Notes: I believe this was the first time we really served shrimp to the toddler. He wasn’t interested the first night, but ate one bite the second. He ate all his broccoli first and then stole every last piece off the husband’s plate, before getting to the noodles. Hooray for broccoli!

Submitted to Presto Pasta Nights, created by Once Upon a Feast and hosted this week by Closet Cooking.

Tags: pasta · proteins · recipes

8 responses so far ↓

  • 1 lacochran // Jun 12, 2008 at 2:29 pm

    Looks tasty.

    You added the broth to the water? How much water did you use to begin with?

  • 2 foodietots
    Twitter: foodietots
    // Jun 12, 2008 at 3:17 pm

    @lacochran – Yep, I used about 5c water with the 3c broth, for half the package of pasta. I would probably go ahead and use the whole 4c of broth next time, I was just going easy on it because of the sodium content. (It was low sodium broth, but still a lot for a kid.)

  • 3 lacochran // Jun 12, 2008 at 4:47 pm

    Thanks! :)

  • 4 Kevin // Jun 12, 2008 at 6:57 pm

    This pasta dish sounds super simple, quick and tasty. I like the use of the pasta with flax and that ginger soy broth sure does sound good. Thanks for sharing with Presto Pasta Nights!

  • 5 Ruth // Jun 13, 2008 at 8:25 pm

    Fabulous combo – and it looks so pretty, too. Thanks for sharing with Presto Pasta Nights.

  • 6 foodietots
    Twitter: foodietots
    // Jun 18, 2008 at 11:59 pm

    @Kevin – yes, it was simple and quick, always a plus! Thanks for hosting PPN!

    @Ruth – thank you!

  • 7 » Blog Archive » At Market: Broccoli! // Nov 8, 2010 at 4:44 pm

    […] Pasta with Broccoli, Shrimp and Cashew […]

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