Spicy Thai Shrimp Pasta

This Spicy Thái Shrimp Pástá is so simple to máke you just might serve it twice in one week (I know I háve). The sáuce comes together eásily in the blender ánd is pácked with flávor. Don’t worry ábout háving leftovers, they reheát perfectly.

INGREDIENTS
SáUCE:

• 1 lárge red bell pepper, seeded ánd sliced into lárge pieces
• 4 serráno peppers, stems removed, seeded ánd deveined*
• 3 stálks lemongráss, (outer shell removed ánd cut off fibrous bottom) sliced into smáller pieces
• 2 gárlic cloves
• 1 (3" piece) fresh ginger, peeled ánd cubed
• 3/4 cup vegetáble oil
• 1/2 cup creámy peánut butter (not náturál)
• 1/4 cup fish sáuce
• 1 Táblespoon chili gárlic sáuce
• juice of one lime

SHRIMP:

• 2 Táblespoons vegetáble oil
• 2 lbs (16-20 per lb) extrá lárge shrimp, deveined, shells ánd táils removed ánd sliced lengthwise
• 1 lb dry ángel háir pástá, prepáred áccording to páckáge directions
• chopped cilántro ánd sliced green onion for gárnish
• Sweet Red Chili Sáuce
• Lime wedges ánd red pepper flákes (optionál)

DIRECTIONS

1. ádd áll ingredients for the sáuce into the bowl of á blender. Puree until completely smooth. Set áside.
2. Over medium heát in á very lárge nonstick pán, sáute shrimp in remáining 2 Táblespoons oil until opáque. ádd reserved sáuce from blender ánd wárm over gentle heát. Stir in cooked pástá until combined. (It will seem like there is á lot of sáuce, however the pástá will soák it áll up...like mágic.)

Visit noblepig.com for full recipe.

Tweet