This was a quick and easy dinner that everyone liked. The only change I made was to leave out the chili garlic sauce since I didn't have any and the red pepper flakes since I thought the sriracha would make it spicy enough for those with sensitive palates. I ate the leftovers cold for lunch and it was still good!
Ingredients
1 lb linguine noodles, spaghetti or Thai rice noodles
2 Tbsp olive oil, divided
4 cloves garlic, minced
2 Tbsp fresh grated ginger
⅔ cup creamy peanut butter
1/4 cup low-sodium soy sauce
1/2-3/4 cup hot water
1 Tbsp rice vinegar
1 Tbsp toasted sesame oil
1 Tbsp sriracha or to taste
1 Tbsp maple syrup or brown sugar
1/4 tsp red pepper flakes (optional--to taste)
2 tsp chili garlic sauce
1 lb large, raw shrimp, peeled and deveined
2 bell peppers, thinly sliced then halved
Optional Toppings
1/4 cup chopped peanuts
1/2 cup sliced green onions
1/2 cup chopped cilantro
Cook linguine or rice noodles according to directions. Drain and rinse.
Heat 1 TBL olive oil and saute garlic and ginger for 1 minutes. Lower heat and add peanut butter, soy sauce, 1/2 cup water, rice vinegar, sesame oil, sriracha, syrup or brown sugar, red pepper flakes, and chili garlic sauce; stir and bring to a gentle simmer.
Add the remaining olive oil to a pan. Once hot, add the bell pepper and cook for 1-2 minutes.
Add the shrimp to the pot and cook for 4-5 minutes or until pink and cooked through and peppers are tender.
Add linguine to the pot, along with the peanut sauce; toss to coat and heat through for 1-2 minutes.
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