April 23, 2007 Nutty Shrimp Pasta

Easy Tastebud Delights

4.23 Edition (April 23, 2007)

Quick and Easy Recipes

Less than 30 minutes

Hi Everyone! I hope you all had a wonderful weekend and are ready to start off the week again! I went to 2 garage sales on Saturday and got a bag full of cookbooks for $5. I was thrilled. I usually don't start going to sales until early May after the Good Food Festival, (which is next weekend!).

I love checking out the Asian Food Aisle and finding new ingredients to test. Here is a Thai dish that sounds really tasty! Enjoy!

Nutty Shrimp Pasta

1 packet Peanut Sauce Mix
1 can Coconut Milk
2 tbsp. vegetable oil
1 lb. medium uncooked shrimp, shelled and deveined
2 tsp. fish sauce
1 bunch scallions or green onions, chopped
1-1/2 cups fresh bean sprouts
1 lb. prepared pasta
1/4 cup coarsely chopped unsalted peanuts
1/3 cup chopped fresh cilantro
1 lime, cut into wedges

1. Combine inner envelopes of
Peanut Sauce Mix with coconut milk in a
saucepan. Bring to a boil, stirring
constantly. Reduce heat. Stirring
occasionally, simmer 4 minutes or until
thickened. Makes 2 cups of sauce.

2. In a large skillet, heat oil on a medium
high heat. When hot, add shrimp. Heat for 4
minutes or until shrimp turns opaque.

3. Add fish sauce, peanut sauce, scallions
and bean sprouts. Simmer until hot.

4. Add pasta, toss together well, stirring
until heated through.

5. Serve immediately garnished with
peanuts, cilantro and lime wedges.

Equal amounts of chicken breast can be
substituted for the shrimp.

Yield: 2-4 servings
Time: 20 minutes

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