Shrimp with linguine and peanut butter sauce

Main Dish

4 servings

Very Easy

30 min

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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)

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Preparation

• 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.

Questions

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