Ginger Man Shrimp and Pasta

Ginger Man Shrimp and Pasta
Recipes in this Post

Many years ago, when I was working in Beverly Hills, California, there was a restaurant called The Ginger Man. It had many great reviews in local newspapers of the time. Sadly, it is no longer in existence, but the memory of a lovely dinner there lingers in my mind.

There was something on the menu called Shrimp and Pasta. I ordered it, and it was delicious. When I got home, I jotted down the main ingredients so I could make it myself. I even put the recipe in my cookbook software, where it languished for years.

I’m going to get political here. I don’t like our President, Donald Trump. I don’t like what he stands for, and I think that he is a danger to our country. I cried through the inauguration, and was depressed most of the day. When it came time for dinner, I knew I had to make something special that would take me out of that funk. I decided to make Ginger Man Shrimp and Pasta. It tasted just like I remembered, and it made me happy.

When you make this, you can use shrimp that has already been cleaned and cooked, just watch it carefully so it does not over-cook. If you are using raw shrimp, then be sure to clean it carefully, and for a great presentation, butterfly the shrimp. Please use a good pesto sauce, one made with pine nuts, and not just walnuts. You can easily make your own homemade pesto sauce, and have it around when you want it.

Ginger Man Shrimp and Pasta YouTube Video

Ginger Man Shrimp and Pasta Mis En Place


Ginger Man Shrimp and Pasta

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4 servings

Calories per serving: 269

Fat per serving: 16 g

Saturated fat per serving: 6 g

Carbs per serving: 23 g

Protein per serving: 8 g

Fiber per serving: 2 g

Sugar per serving: 2 g

Sodium per serving: 228 mg

Ginger Man Shrimp and Pasta


12 large Shrimp
3 tablespoon Butter
8 medium Mushrooms sliced
4 Garlic Cloves sliced
4 Sun-dried tomatoes
2 tablespoons Pesto sauce


    Heat a pot of salted water and add the pasta. While the pasta is cooking, heat a large saute pen. Melt butter and add sliced garlic. Saute the garlic until it is translucent. Add the mushrooms and saute until they have slightly browned. Add the sun dried tomatoes. Check the pasta. If it is not almost done, cover the saute pan and wait about 5 minutes. When the pasta is almost done, add the shrimp and saute until the shrimp are pink. Drain the pasta. Add the drained pasta to the saute pan, then add the pesto sauce. Mix everything together and serve.


You can make this with shrimp that has already been cooked, just make sure you don't over cook it. The pasta should be done when you add the shrimp. Please use good pesto sauce, preferably homemade with real pinenuts, not just walnuts.

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