FBD

Thai Shrimp Pasta

AsianSeafoodIntermediate25 minBy Northstar

Ingredients

Servings
4
  • 16 jumbo shrimp, peeled and deveined
  • 1 tsp butter
  • 1 tsp garlic, minced
  • 1 cup julienne-cut mixed vegetables (celery, carrots, bell pepper, onion)
  • 1 tbsp fresh cilantro, chopped
  • 1 tbsp chopped peanuts
  • 10 oz linguine, cooked
  • 2 tbsp ketchup
  • 1 0.5 tsp sesame oil
  • 1 0.5 tsp hoisin sauce
  • 2 tbsp soy sauce
  • 1/8 cup lemon juice
  • 0.3 cup sweet chili sauce
  • 0.5 tsp red pepper flakes
  • 0.5 tsp fresh ginger, minced
  • 2 tbsp green onions, chopped (garnish)

Instructions

  1. 1

    Make Thai sauce: blend ketchup, sesame oil, hoisin sauce, soy sauce, lemon juice, sweet chili sauce, ginger, and all remaining sauce ingredients (except red pepper flakes) in a blender. Stir in red pepper flakes. Set aside.

  2. 2

    Heat butter in a sauté pan over medium-high heat. Add garlic; cook 1 minute.

  3. 3

    Add shrimp; cook 3 minutes, turning to cook evenly.

  4. 4

    Add julienned vegetables, half the cilantro, and half the peanuts. Pour in ½ cup Thai sauce; toss to coat.

  5. 5

    Toss shrimp-vegetable mixture with cooked linguine.

  6. 6

    Divide between serving bowls. Garnish with green onions, remaining peanuts, and remaining cilantro.