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Thai Shrimp and Noodles

Thai Shrimp and Noodles
Shrimp lovers will dive into this speedy skillet dish that gets its Asian flavor from ginger, peanut butter, sesame oil, soy sauce and red pepper flakes. “My family loves it,” writes Ramona Heflin of Farmersville, Ohio, who sent in the recipe.
6 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 pound cooked medium shrimp, peeled and deveined
  • 1/3 cup Olive Garden Signature Italian Dressing
    [x]
    Light & Creamy Italian Dressing
    The salad dressing you love at Olive Garden is now available to use at home on salads, sandwiches, veggies and more!

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  • 8 ounces uncooked angel hair pasta
  • 1/4 cup chicken broth
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons chunky peanut butter
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 teaspoon minced fresh gingerroot
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup julienned carrots
  • 1 cup chopped green onions
  • 2 tablespoons canola oil
  • 1 tablespoon sesame oil

Directions

  • 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 oils for 2-3 minutes or until
  • crisp-tender.
  • Drain and discard marinade. Add shrimp to vegetables; cook for 2-3
© Taste of Home 2013

2 of 2

Thai Shrimp and Noodles (continued)

Directions (continued)

  • minutes or until heated through. Drain pasta and place in a large
  • bowl. Add shrimp mixture and peanut butter mixture; toss to coat.
  • Yield: 6 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013