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
- 340.19 g linguine
- 340.19 g fresh shrimp, peeled and deveined
- 3 red bell peppers, cut into thin strips
- 3 green onions, thinly sliced (green and white parts)
- 118.29 ml chicken broth
- 29.58 ml smooth peanut butter
- 14.79 ml sesame oil
- 2.46 ml crushed red pepper flakes
- 1 jalapeno pepper, stemmed,seeded and sliced very thin
- 2.46 ml ground ginger
- 14.79 ml soy sauce
- 14.79 ml 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.
Browse Our Top Pasta, Rice and Grains Recipes
You Might Also Like...View All Pasta, Rice and Grains Recipes
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