Linguine with Spicy Shrimp Sauce |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 Ingredients:
12 ounces linguine |
3/4 lb fresh shrimp, peeled and deveined |
3 red bell peppers, cut into thin strips |
3 green onions, thinly sliced (green and white parts) |
1/2 cup chicken broth |
2 tablespoons smooth peanut butter |
1 tablespoon sesame oil |
1/2 teaspoon crushed red pepper flakes |
1 jalapeno pepper, stemmed,seeded and sliced very thin |
1/2 teaspoon ground ginger |
1 tablespoon soy sauce |
1 tablespoon white vinegar |
Directions:
1. Prepare pasta according to package directions; drain well and transfer to large bowl.
2. Meanwhile, in large saucepan, over low heat, combine all ingredients except shrimp.
3. Cover and simmer for 2 mins or until sauce is smooth.
4. Add shrimp and simmer for another minute or so being careful not to overcook the shrimp.
5. Original recipe calls for pasta and sauce to be mixed altogether in serving bowl but I don't do it that way.
6. Rather, I leave the sauce in the pan and let family spoon it over their pasta themselves.
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