1/3 Photos of Linguine with Spicy Shrimp Sauce
Cher Jewhurst's Note:
This recipe is so good, quick and easy to make. It's been a staple in our house for many years now. I tend to add more crushed red pepper flakes then the recipe calls for just to get a little extra heat but it is a great meal just the way it is too. I got this recipe from Woman's Day Low-Fat Meals Magazine, Page 85, from May of 1995
My Private Note
Units: US | Metric
- 12 ounces linguine
- 3/4 lb fresh shrimp, peeled and deveined
- 3 red bell peppers, cut into thin strips
- 3 green onions, thinly sliced (green and white parts)
- 1/2 cup chicken broth
- 2 tablespoons smooth peanut butter
- 1 tablespoon sesame oil
- 1/2 teaspoon crushed red pepper flakes
- 1 jalapeno pepper, stemmed,seeded and sliced very thin
- 1/2 teaspoon ground ginger
- 1 tablespoon soy sauce
- 1 tablespoon white vinegar
- 1Prepare pasta according to package directions; drain well and transfer to large bowl.
- 2Meanwhile, in large saucepan, over low heat, combine all ingredients except shrimp.
- 3Cover and simmer for 2 mins or until sauce is smooth.
- 4Add shrimp and simmer for another minute or so being careful not to overcook the shrimp.
- 5Original recipe calls for pasta and sauce to be mixed altogether in serving bowl but I don't do it that way.
- 6Rather, I leave the sauce in the pan and let family spoon it over their pasta themselves.
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Nutritional Facts for Linguine with Spicy Shrimp Sauce
Serving Size: 1 (325 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 496.5
- Calories from Fat 90
- Total Fat 10.0 g
- Saturated Fat 1.7 g
- Cholesterol 107.4 mg
- Sodium 874.9 mg
- Total Carbohydrate 73.2 g
- Dietary Fiber 5.5 g
- Sugars 7.4 g
- Protein 27.0 g