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 Linguine
with Spicy Thai Shrimp Sauce
serves 4
12 oz. Linguine, uncooked
12 oz. fresh medium shrimp, peeled and deveined, or 12 oz.
small frozen shrimp, thawed
3 red bell peppers, seeds and stems removed, cut into
bite-size, thin strips
3 scallions, thinly sliced (white part and tips of green
part)
2 tbsp. smooth peanut butter
1 tbsp. sesame oil
1/2 cup low-sodium chicken broth or water
1/2 tsp. crushed red pepper flakes
1 jalapeņo pepper, stemmed, seeded and thinly sliced
1/2 tsp. ground ginger
1 tbsp. low-sodium soy sauce
1 tbsp. mild white vinegar
Prepare linguine according to package directions. While
noodles are cooking, combine remaining ingredients in a
saucepan and place over low heat. Cover and simmer until
the sauce is smooth and the shrimp are cooked through,
about 2 minutes.
When linguine is done, drain well and transfer to a large
bowl. Add sauce and toss gently until well combined. Serve
immediately.
Thank you to the National Pasta Asociation.
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