Ingredients Jump to Instructions ↓

  1. 1 pound cooked medium shrimp, peeled and deveined

  2. 1/3 cup Italian salad dressing

  3. 8 ounces uncooked angel hair pasta

  4. 1/4 cup chicken broth

  5. 2 tablespoons minced fresh cilantro

  6. 2 tablespoons chunky peanut butter

  7. 1 tablespoon honey

  8. 1 tablespoon soy sauce

  9. 1 teaspoon minced fresh gingerroot

  10. 1/2 teaspoon crushed red pepper flakes

  11. 1 cup julienned carrots

  12. 1 cup chopped green onions

  13. 2 tablespoons vegetable oil

  14. 1 tablespoon sesame oil

Instructions Jump to Ingredients ↑

  1. In a large resealable plastic bag, combine shrimp and salad dressing. Seal bag and turn to coat; refrigerate for at least 15 minutes. Meanwhile, cook pasta according to package directions. In a small bowl, combine the broth, cilantro, peanut butter, honey, soy sauce, ginger and pepper flakes; set aside. In a large skillet, saute carrots and onions in vegetable and sesame oils for 2-3 minutes or until crisp-tender. Drain shrimp and discard marinade. Add shrimp to vegetables; cook for 2-3 minutes or until heated through. Drain pasta and place in a large bowl. Add shrimp mixture and peanut butter mixture; toss to coat. ');


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