Thai Peanut Satay Shrimp Pasta

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Hello all!

I realized just what a long title I gave this post, as I do have a tendency to do that. But let’s just roll with it!

I originally was inspired a few weeks ago to create a new recipe utilizing thai sweet chili sauce. Now, I’ve been struggling to attain that delicious sweet and spicy taste at home and I’ve been testing out a few other bloggers’ recipes but I still can’t seem to master the taste I’m looking for without it turning out too vinegar-y or lacking in that vibrant red color. (Help a sista out if you have any favorite recipes, I’m always looking to try them!)

Anyways, I ended up deciding to do a peanut satay sauce for a spaghetti with shrimp and veggies, which definitely turned out as expected! In undergrad, I became slightly obsessed with pad thai and stir fry day at my campus’s cafeteria. They usually always had a certain day in which they offered a spicy peanut sauce to go with the stir fry, which obviously I always devoured. So I figured it was time to get back to business with figuring out a new recipe to try that involved peanut satay.

This recipe is easy, but does involve a bit of multi-tasking. I tweaked a new peanut satay that I wanted to try and I really enjoyed it. Compliments of She Simmers–here. I did omit the vinegar and I only used a little bit of sugar and salt, but other than that, I would highly recommend giving this recipe a try!

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Ingredients: (Yields about 4-6 servings) 

  • 1 1/2 cups uncooked whole wheat linguine
  • 3 cups cooked, peeled frozen shrimp, thawed
  • 3 medium carrots, chopped
  • 1 12-ounce can water chestnuts
  • 1 medium zucchini, spiraled
  • 3/4 cup natural creamy peanut butter
  • 1 tbsp thai garlic chili paste
  • 2 tsp garlic powder
  • 1 13.5-ounce condensed unsweetened coconut milk
  • 2 tbsp chopped peanuts
  • 3 tsp sugar
  • 1 1/2 tsp salt


  1. In a medium saucepan, cook linguine according to packaging and then drain.
  2. In a large wok, or saucepan with lid over medium heat, combine carrots, water chestnuts, shrimp and carrots and sauté for 5-7 minutes with garlic powder.
  3. While the ingredients in the wok are cooking, in another medium saucepan, combine the coconut milk, peanut butter, chili paste, sugar and salt and bring to a boil. Reduce to simmer, and continue to simmer until mixture thickens slightly, about 5 minutes.
  4. Pour the peanut satay mixture over ingredients in the wok. Top with chopped peanuts and serve warm.

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Buffalo Chicken Pizza Rolls

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Happy New Year all and I hope your holidays were full of tons of fun, good eats, and quality time with family! Mine sure were. Dare I say, full of too much food. Yep, I said it. I’m on food overload and ready to start back with some simple and healthier recipes.

Now, that said, these buffalo chicken rolls aren’t exactly the healthiest, but they are simple. We’ll save the healthy for later this week.

But, trying to save myself with the healthy thing, the first time I made these rolls, I did use whole wheat pizza dough. Fair’s fair.

Back to business…these are super yummy, are great for a snack, meal, or party appetizer. I made these for a New Year’s Eve party. The right amount of heat and then the dough together are a great savory combination.

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  • 1 can crescent roll dough (about 8 rolls)
  • 3/4 package cream cheese
  • 1 1/2 cups cooked chicken, chopped or ground through a food processer
  • 1/3-1/2 cup Frank’s red hot sauce (more or less depending on how spicy you want it.
  • 1/3 cup ranch dressing
  • 1/3 cup shredded mixed cheddar cheeses.
  • 2 tbsp butter, melted
  • 1 tsp minced garlic
  • flour, as needed


  1. Preheat the oven to 350 degrees.
  2. In a stand mixer or large mixing bowl with a hand-held mixer, combine the cream cheese, ground cooked chicken, hot sauce, and ranch dressing until well mixed, about 5-7 minutes on a medium speed.
  3. Unroll out crescent roll dough onto a floured surface and being to scoop buffalo chicken mixture onto the middle of each of the crescent triangles. About a tablespoon works best.
  4. Top each roll with a sprinkle of shredded cheese and fold over and pinch shut to ensure no filling spills out while baking and place in a baking dish.
  5. With a brush, brush the melted butter and garlic over the rolls. Place in the oven and bake for 20-25 minutes, until golden brown.

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