Thai shrimp pasta
- Ready In:
- 20mins
- Ingredients:
- 24
- Serves:
-
2
ingredients
-
Sauce
- 29.58 ml ketchup
- 3.69 ml rice vinegar
- 7.39 ml sesame oil
- 2.46 ml chili oil
- 2.46 ml garlic
- 2.46 ml onion powder
- 7.39 ml hoisin sauce
- 2.46 ml garlic
- 2.46 ml ginger
- 29.57 ml lemon juice
- 2.46 ml mustard powder
- 29.58 ml soy sauce
- 7.39 ml water
- 2.46 ml crushed red pepper flakes
- 59.14 ml sweet chili sauce
- 4.92 ml peanut butter
-
Pasta
- 4.92 ml butter
- 2 clove garlic
- 16 jumbo shrimp
- 236.59 ml chopped vegetables (I like sprouts, mushrooms, and green onions)
- 14.79 ml cilantro
- 14.79 ml peanuts
- 283.49 g linguine or 283.49 g other pastas, cooked al dente
- 29.58 ml green onions, chopped
directions
- Combine sauce ingredients (there should be 16 of them) in a blender.
- Save 1/2 cup of the sauce for this recipe; any leftover makes for a tasty stir-fry.
- Moving on to the pasta ingredients, cook the garlic in the butter.
- Add shrimp and cook for 3 minutes.
- Add vegetables, half of the cilantro, half of the peanuts, and the sauce.
- Toss with the pasta.
- Garnish with remaining cilantro, peanuts, and green onions.
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RECIPE SUBMITTED BY
ChrisMc
Honolulu, Hawaii