1 pound medium shrimp, peeled and deveined
1 bottle Newman's Own® Lite Italian Salad Dressing
2 Tbsp chunky peanut butter
1 Tbsp soy sauce
1 Tbsp honey
1 tsp grated peeled gingerroot
½ tsp crushed red pepper flakes
1 pound cappellini or angel hair pasta
2 Tbsp salad oil
1 Tbsp sesame oil
1 medium carrot, peeled and shredded
1 cut chopped green onions
¼ cup chopped cilantro for garnish
In a medium bowl, mix the shrimp with 1/3 cup of the salad dressing, cover, and refrigerate for 1 hour.
In a small bowl, whisk together the peanut butter, soy sauce, honey, gingerroot, red pepper flakes, and the remaining dressing. When the shrimp has finished marinating, drain and discard the dressing.
Bring a large pot of salted water to a boil, add the pasta, and cook according to package directions until firm but tender. Meanwhile, in a 4-quart saucepan, heat the salad oil and sesame oil over high heat until very hot. Add the carrot and cook for 1 minute. Add the drained shrimp and green onions, and cook, stirring constantly, for about 3 minutes, or until the shrimp are opaque throughout.
Drain the pasta, place in a large bowl, add the peanut sauce and shrimp mixture. Toss to combine. Garnish with the chopped cilantro and serve.
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