Thai Peanut Pasta with Shrimp
Course: Main Dish
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Makes 6 Servings
1 box Dreamfields Angel Hair Pasta
1 cup red bell peppers julienne cut into matchstick pieces
2 tablespoons olive oil divided
1 pound frozen uncooked shrimp peeled, deveined and rinsed
1 cup carrots julienne cut into matchstick pieces
1 cup snow peas left whole, string removed
1/2 cup creamy peanut butter
1/2 cup reduced-sodium, fat free chicken broth
1/4 cup rice wine vinegar
1 tablespoon sesame oil
1 tablespoon low-sodium soy sauce
1 tablespoon chili sauce (like Siracha)
1 tablespoon ginger root grated fresh
1 teaspoon garlic salt
In a large stock pot, cook pasta al dente according to package directions. Set aside.
Meanwhile, in a large skillet, sauté shrimp in 1 tablespoon olive oil just until it turns pink, about 3 to 4 minutes. Remove from skillet; place in separate bowl. Add remaining 1 tablespoon of olive oil to skillet. Sauté peppers, carrots and peas for 4 to 5 minutes or until crisp-tender. Remove from skillet and place in bowl with shrimp, keeping warm.
In a medium mixing bowl, combine peanut butter, broth, vinegar, sesame oil, soy sauce, chili sauce, ginger, garlic salt; whisk together well.
Transfer cooked pasta to the large skillet and pour sauce over it. Toss. Add shrimp and vegetables; toss.
Serve immediately, as the sauce will absorb into the pasta right away. Enjoy!
20 g Fat
56 g Carbohydrates
32 g Protein
3.5 g Saturated Fat
160 mg Cholesterol
1240 mg Sodium
8 g Dietary Fiber