Quarantine Cooking: Peanut Veggie Pasta with Shrimp
Ingredients for 5 servings
- 1 1/2 lb raw shrimp, peeled and deveined
- 6oz wheat (or gluten-free) spaghetti
- 2 raw medium zucchini
- 2 raw medium squash
- 1 large carrot
- 1 (red) bell pepper
- Sauce
- 1/2 cup natural peanut butter (the kind with oil – creamy or with nuts)
- 1/4 cup Bragg’s Liquid Aminos (or low sodium soy sauce)
- 1 tablespoon fresh ginger
- 2 tablespoons rice vinegar
- 2 tablespoons red chili garlic sauce (or Sriracha)
- 1 tablespoon lime zest
- 1/3 warm water
- 2 teaspoons sesame oil
- Garnish
- green onion
- crushed peanuts
Steps
Step 1
Cook pasta according to instructions provided and set aside.
Step 2
Use a julienne peeler or spiralizer to cut zucchini, squash and carrots into noodles. Thinly slice the bell pepper. Set aside.
Step 3
Set a skillet on medium-high heat, once hot spray with a little oil and add shrimp. Sear and cook the shrimp for 5 to 6 minutes, until cooked through. Remove the shrimp from the skillet.
Step 4
Reduce the heat to low-medium and add the veggie noodles, NOT the bell pepper. Add about 1/4 cup water to create steam in the skillet, and gently fold and toss the noodles. Reduce the heat to low and cover and cook for 5 minutes to wilt the veggies.
Step 5
In a bowl, mix together the ingredients for the sauce. For best results, use an immersion blender so that the consistency of the sauce is smooth. Season to taste with lime juice.
Step 6
After 5 minutes of wilting the veggies, add the COOKED pasta to the noodles and gently fold and toss together. There should not be any water in the bottom of the skillet.
Step 7
Pour in 75% of the sauce and toss and fold the noodles in the sauce. Then add the shrimp and continue folding everything together.
Step 8
Remove the skillet from the heat. Garnish and pour in the remaining sauce.
Step 9
This dish can be eaten hot or cold. It’s BANGIN cold!
