Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Medium shrimp; shelled & deveined |
| 8 ounces | Newman's Own Light Italian Dressing; divided |
| 2 tablespoons | Chunky peanut butter |
| 1 tablespoon | Soy sauce |
| 1 tablespoon | Honey |
| 1 teaspoon | Fresh ginger root; peeled & grated |
| ½ teaspoon | Crushed red pepper |
| 8 ounces | Capellini or angel hair pasta; uncooked* |
| 2 tablespoons | Vegetable oil |
| 1 tablespoon | Sesame oil |
| 1 medium | Carrot; peeled and shredded |
| 1 cup | Green onion; chopped |
| ¼ cup | Chopped fresh cilantro; for garnish |
*We like the pasta broken up into about 2-3" pieces. It makes it a little easier to eat.
In medium bowl, combine shrimp with ⅓ cup Newman's Own Light Italian Dressing. Cover and refrigerate 1 hour. In small bowl, with wire whisk or fork, mix peanut butter, soy sauce, honey, ginger, crushed red pepper and remaining dressing; set aside. Prepare capellini as label directs; drain.
Meanwhile, in 4 quart saucepan over high heat, heat vegetable and sesame oils until very hot. Add carrot and cook 1 minute. Drain shrimp; discard dressing. Add shrimp and green onions to carrot and cook, stirring constantly, approximately 3 minutes or until shrimp turn opaque. In large bowl, toss hot capellini with peanut butter and shrimp mixtures. Sprinkle with chopped cilantro, if desired.
MasterCook formatted for your cooking pleasure by Pamela Creeden (creedenites@...)
Recipe by: Treasury of Favorite Brand Name Recipes Posted to MC-Recipe Digest by "creedenites" <creedenites@...> on Feb 21, 1998