Shrimp with linguine and peanut butter sauce

Main Dish
4 servings
15 min
15 min
Very Easy
This is a very easy and fast recipe with utmost delicious results. It is a great use for fresh gulf shrimp. I promise you, this dish will be loved by every member of your family, and you will come back to it often. The trick is in the no-cook peanut butter sauce, enriched with spicy chile and garlic paste, and soy sauce. I hope you will enjoy this dish as well as my family and I do.
Inspired by a recipe found in Cooking Light from August 2004.


Number of serving: 4
Peanut Sauce

1/3 cup creamy peanut butter

1/4 to 1/3 cup water

2 tablespoons low-sodium soy sauce

1 1/2 tablespoons rice vinegar

1 to 2 teaspoons chile paste with garlic

1/2 teaspoon sugar

1/4 teaspoon salt, divided

Shrimp and Pasta

1 pound large shrimp, peeled and deveined

cooking spray

8 ounces of uncooked linguine

1 red bell pepper, thinly sliced

3/4 cup chopped, seeded cucumber

1/4 cup thinly sliced green onions

3 tablespoons chopped roasted peanuts

2 tablespoons cilantro leaves

1/4 teaspoon salt, divided

4 lime wedges (optional)


  • Cook linguini according to package directions.
  • To prepare the sauce, combine all the sauce ingredients and stir with a whisk. Use 1/4 cup water and, if the sauce is too thick for your tastes, thin it with the additional water.
  • To prepare the shrimp, combine with 1/4 teaspoon salt. Sauté in a nonstick skillet coated with cooking spray over medium-high heat for 3 minutes on each side or until done.
  • To prepare the pasta, combine peanut sauce, shrimp, noodles, red bell pepper, cucumber, and onions in a large bowl; toss well.
  • Sprinkle with chopped peanuts and cilantro. Serve with lime wedges if desired.




So yummy, we love to eat this!!

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