Monday, September 19, 2011

Thai Shrimp Pasta

This recipe is a keeper!! It uses ingredients that I always have on hand and it comes together super fast which tonight made it an all-star. Our original plan was to throw some steaks on the grill but we were out of propane, ugh, hate when that happens!! Luckily, I was able to throw this together in a pinch. I was a little worried my husband was not going to like it since it is a little out of our normal taste profile but he thought it was great!

Recipe adapted from

1 pound of thawed shrimp, peeled and deveined
8 ounces of angel hair pasta
1/4 cup chicken broth
2 Tbls cilantro
1 Tbls chunky or creamy peanut butter
1 Tbls honey
1 Tbls soy sauce
1/2 tsp crushed red pepper flakes
1 cup carrots, cut into matchsticks
1/2 cup green onions, chopped
1 clove of garlic, minced
2 Tbls of peanut oil or vegetable oil 

In a large pot, cook pasta according to package directions, before draining throw shrimp in for 1-2 minutes until pink. 

Heat oil in a skillet to medium-high heat. Add onion, carrots and garlic, saute until softened. 

In a small bowl combine and whisk broth, cilantro, peanut butter, honey, soy sauce and red pepper flakes.

After draining, pour shrimp and pasta back into the large pot. Add in the veggies and stir in the sauce.

That's it!! It's that simple.


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