Recipe courtesy of Kitchen Daily. Serves 6.
12 ounces medium shrimp, peeled and deveined
2 tablespoon plus 1 teaspoon vegetable oil
5 garlic cloves, thinly sliced
1 tablespoon finely chopped fresh ginger
1 cup low sodium chicken broth
2 tablespoons soy sauce
1 teaspoon corn starch
2 tablespoons unsalted butter
1 tablespoon hot chili sauce such as Siracha
1 pound spaghetti (1 pound is generally 1 box)
Halve shrimp lengthwise. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Add garlic, ginger, 1/4 teaspoon each of salt and pepper, and sautÃ© until garlic is golden, 1 to 3 minutes. Add broth and shrimp and cook until shrimp are just cooked through, about 2 minutes. Stir together soy and cornstarch in a small bowl, then stir into shrimp sauce. Simmer sauce until slightly thickened, 1 minute.
Cook pasta until al dente in a large pot of well-salted boiling water. Drain pasta then return to pot. Add shrimp sauce, butter, and chili sauce and swirl pot gently to melt and incorporate butter. Season with salt and pepper to taste.