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Shrimp and Peanut Butter Pasta




Source of Recipe


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List of Ingredients







Makes 4 to 6 servings

SAUCE

3 tablespoons peanut butter, room temperature

¼ cup water

1 garlic clove

½ jalapeno, seeded

2 tablespoons cider or rice vinegar

1 tablespoon honey

1 tablespoon soy sauce

¼ cup diced tomatoes

2 teaspoons grated fresh ginger root

2 tablespoons cilantro

2 teaspoons fresh lemon juice

THE REST

1 pound favorite pasta

1 cup broccoli, sliced

1 cup cauliflower, sliced

1 carrot, peeled, cut into matchsticks

1 pound shrimp, peeled, deveined

Creole seasoning

In a blender, puree all sauce ingredients until smooth and creamy.

Cook pasta according to package directions. Rinse with cool water. Toss with peanut sauce.

While pasta is cooking, saute broccoli, cauliflower and carrots until al dente. Add to peanut-pasta mixture.

In the same skillet, saute shrimp with a little Creole seasoning until just cooked through. Do not overcook. Serve on top of veggie peanut pasta.



Recipe