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!

thaishrimp (1 of 1)

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

Directions: 

  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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