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Shrimp with linguine and peanut butter sauce

(5.00/5 - 6 votes)
1 comment

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.

Ingredients

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)

Preparation

Step 1

Cook linguini according to package directions.

Step 2

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.

Step 3

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.

Step 4

To prepare the pasta, combine peanut sauce, shrimp, noodles, red bell pepper, cucumber, and onions in a large bowl; toss well.

Step 5

Sprinkle with chopped peanuts and cilantro. Serve with lime wedges if desired.

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Comments:

17/03/2014

So yummy, we love to eat this!!

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