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 peppers, stemmed,seeded and sliced very thin
1/2 teaspoon ground ginger
1 tablespoon soy sauce
1 tablespoon white vinegar
Directions:
Prepare pasta according to package directions; drain well and transfer to large bowl.
Meanwhile, in large saucepan, over low heat, combine all ingredients except shrimp.
Cover and simmer for 2 mins or until sauce is smooth.
Add shrimp and simmer for another minute or so being careful not to overcook the shrimp.
Original recipe calls for pasta and sauce to be mixed altogether in serving bowl but I don’t do it that way.
Rather, I leave the sauce in the pan and let family spoon it over their pasta themselves.
Servings: 4
Time preparation: 15 min.
Time total: 20 min.