Ingredients
- 1 lb. Medium shrimp, peeled and de-veined (frozen and thawed works fine)
- One 8-ounce bottle Italian dressing
- 2 Tablespoons chunky peanut butter
- 1Tablespoon soy sauce
- 1Tablespoon honey
- 1 teaspoon grated peeled ginger root
- ½ teaspoon crushed red pepper flakes
- 8 ounces angel hair pasta
- 1 Tablespoon sesame oil
- 2 Tablespoon salad oil
- 1 medium carrot, peeled and shredded
- 1 Cup Cilantro for garnish
- Crushed Red Pepper flakes
Preparation
- In a medium bowl, mix the shrimp with 1/3 cup of the dressing, cover and refrigerate for 1 hour.
- In a small bowl, whisk together the peanut butter, soy sauce, honey, ginger root, red pepper flakes, and the remaining dressing
- When the shrimp has finished marinating, drain and discard the dressing.
- Bring a large pot of salted water to a boil, add the pasta,
- And cook according to the package directions until firm but tender.
- Meanwhile, in a 4-quart saucepan, heat the salad oil until very hot.
- Add the carrot and cook for 1 minute.
- Add the drained shrimp and green onions, and cook, stirring constantly, for about 3 minutes, or until the shrimp are opaque throughout.
- Drain the pasta, place in a large bowl, and add the peanut sauce and shrimp mixture. Add sesame oil and toss to combine. Garnish with cilantro and crushed red peppers.
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