Prep 20 mins
Cook 15 mins
Save on cleanup by cooking the pasta, vegetables and shrimp all in one pan.
- 8 ounces spaghetti noodles, broken
- 1 1⁄2 lbs broccoli florets (5 cups)
- 1 lb fresh shrimp or 1 lb frozen shrimp, peeled and deveined with tails intact
- 1⁄3 cup creamy peanut butter
- 1⁄4-1⁄3 cup soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon chili oil (or cooking oil plus dash bottled hot pepper sauce)
- 1 tablespoon grated gingerroot
- 3 garlic cloves, minced
- 4 green onions, chopped
- 1⁄3 cup chopped cashews or 1⁄3 cup almonds
- In a 4 qt Dutch oven, bring a large amount of water to boil.
- Add pasta and cook 4 minutes.
- Add broccoli and cook 2 minutes.
- Add shrimp and cook 2 to 3 minutes or until pink.
- Meanwhile, in a bowl combine peanut butter and soy sauce.
- Stir in vinegar, sesame oil, chili oil, gingerroot, and garlic.
- Drain spaghetti mixture and return to pan.
- Add peanut butter mixture, green onions and nuts.
- Toss gently to coat.
This is one of our favorite meals. It is so easy. Using one pot makes clean-up a snap. The taste is fantastic. We have this when we have to eat and run(or even when we don't). I sometimes replace the broccoli with asparagus. My Son likes it this way even better.
I've made this recipe alot. It was a prize winner in a Better Homes & Gardens recipe contest in 1995. I still have the original clipping from the magazine I took it out of and it has been much cherished all these years! It won in the 30-minute meal category. It's a great quick meal on a work night. I'm not into extremely spicy things and for me it has just the right amount of bite.
I only used 1 Tbs sesame oil and I used instant stir-fry noodles with it, left out the nuts and added tofu. It was GREAT. Not quite 6 servings though. Next time I'll make it double for sure!