Others Pasta

Spicy Peanut Sauce Pasta with Shrimp

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My initial plan was to make something to accompany the Thai Sate Chicken that I’m making for my girls that night. Pad Thai was the first that came to mind, however, I made something Asian the day before. So I wanted to have a little western influence for the benefit of the husband. Pasta then came to mind, but with what sauce?! As I cracked my head thinking about what would be a nice sauce to compliment the Thai Sate Chicken… I saw it staring at me… I’ve already made it. My Spicy Peanut Sauce as a dipping sauce for the sate chicken. I had more than enough for dipping and to make a sauce for the pasta. It was a deliciously interesting dish, the husband, kids, and I liked it. The base sauce wasn’t very spicy to began with so the kids were able to have some of it. Perhaps next time I might try adding light cooking cream to the sauce instead of coconut milk.

Ingredients (Serves 2-3)

  • 2 servings of linguine, cooked till al dente in salted water
  • 1 cup bean sprouts
  • 1/2 cup shredded carrot
  • 2 stalks of green onion, cut into 2 inch pieces
  • 10-12 shrimps
  • 1/2 med yellow onion, sliced thinly
  • 2 tbsp extra virgin olive oil
  • salt and pepper to taste
  • 1/4 cup coconut milk (or milk if you want it to be lighter)
  • 3/4 cup spicy peanut sauce (Click link for recipe)

Season shrimp in salt and pepper.

Heat pan on med high with 1 tbsp oil.
Cook prawn and set aside.

Add the other 1 tbsp oil in pan.
Saute onion for a min.

Add carrot…

Add bean sprouts.
Saute for 1-2 min.

Add linguine and green onion.
Mix well.

Add peanut sauce and coconut milk.
Toss well, turn off heat.

And serve immediately.

Bon appetit!!

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