For the most part, Eric & I are both vegetable lovers. But there’s a bit of a dichotomy in our home on certain specific veggies. Eric is very fond of peas. I am not, even though I will occasionally try them, but usually under duress. As long as peas are not the main focus of a dish, I will tolerate them in some circumstances. Today’s recipe has a small quantity of peas in it. I lobbied for leaving them out but was overruled. And it turns out, in this dish, peas are totally acceptable, even to me!
In this quick, perfect for weeknights and cold weather entree, shrimp & linguine are combined in a stir-fry featuring a sriracha spiced peanut sauce. Bell pepper, onion, and peas round out the dish, contributing additional healthy benefits. Even with peas in the mix, I enjoyed this speedy dinner as did the others. I guess peas can now be considered a staple we’ll be keeping in the freezer!
Shrimp Stir-Fry Noodles with Peanut Sauce
Shrimp Stir-Fry Noodles with Peanut Sauce (adapted from allrecipes.com) Total Time Required: 25 minutes, Prep Time: 15 minutes, Cook Time: 10 minutes, Yield: 4 – 6 servings
Ingredients:
- 8 ounces linguine pasta
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons pure maple syrup
- 2 tablespoons lemon juice
- 2 teaspoons sriracha
- 1 teaspoon finely minced fresh ginger
- 1 tablespoon canola oil
- 1 onion, cut into thin wedges
- 1 red bell pepper, cut into bite-sized strips
- 1 pound frozen large shrimp, thawed, peeled, and deveined
- 1 cup frozen peas
- fresh cilantro and chopped roasted peanuts, for garnish
Directions:
Bring a large pot of lightly salted water to a boil. Cook the pasta until it is al dente, 9 to 11 minutes. Drain the pasta, reserving 1/2 cup of the pasta water.
Cook, then drain the pasta, reserving some of the pasta water.
For the peanut sauce, combine the peanut butter, soy sauce, maple syrup, lemon juice, sriracha, ginger, and 2 tablespoons of the pasta water in the cup of a wand blender. Process until blended, adding more of the pasta water a little at a time to reach a thick but pourable consistency.
Make the peanut sauce.
Heat the oil over medium-high heat in a wok or very large skillet. Add the onion and bell pepper. Cook and stir until the vegetables are softened, 4 minutes.
Sauté the pepper and onion.
Add the shrimp and peas to the vegetables. Cook and stir until the shrimp is opaque, 3 to 4 minutes.
Add the shrimp and peas to the vegies, cooking until the shrimp is opaque.
Add the cooked pasta and peanut sauce to the skillet. Toss everything together to combine. Cook until heated through, 2 to 4 minutes, adding additional pasta water if needed to reach the desired sauce consistency.
Add the pasta & peanut sauce to the shrimp & veggies in the wok.
Transfer the stir-fry to a large serving bowl. Garnish with cilantro and chopped peanuts, if desired.
Transfer the shrimp, pasta, & veggies to a serving bowl.
Serve with additional Sriracha sauce.
Serve with chopped peanuts and additional sriracha sauce, if desired.
The flavors of all the ingredients work well together in this speedy dinner! ~Linda
Shrimp Stir-Fry Noodles with Peanut Sauce (adapted from allrecipes.com) Total Time Required: 25 minutes, Prep Time: 15 minutes, Cook Time: 10 minutes, Yield: 4 – 6 servings
Ingredients:
- 8 ounces linguine pasta
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons pure maple syrup
- 2 tablespoons lemon juice
- 2 teaspoons Sriracha
- 1 teaspoon finely minced fresh ginger
- 1 tablespoon canola oil
- 1 onion, cut into thin wedges
- 1 red bell pepper, cut into bite-sized strips
- 1 pound frozen large shrimp, thawed, peeled, and deveined
- 1 cup frozen peas
- fresh cilantro and chopped roasted peanuts, for garnish
Directions:
Bring a large pot of lightly salted water to a boil. Cook the pasta until it is al dente, 9 to 11 minutes. Drain the pasta, reserving 1/2 cup of the pasta water.
For the peanut sauce, combine the peanut butter, soy sauce, maple syrup, lemon juice, Sriracha, ginger, and 2 tablespoons of the pasta water in the cup of a wand blender. Process until blended, adding more of the pasta water a little at a time to reach a thick but pourable consistency.
Heat the oil over medium-high heat in a wok or very large skillet. Add the onion and bell pepper. Cook and stir until the vegetables are softened, 4 minutes. Add the shrimp and peas to the vegetables. Cook and stir until the shrimp is opaque, 3 to 4 minutes.
Add the cooked pasta and peanut sauce to the skillet. Toss everything together to combine. Cook until heated through, 2 to 4 minutes, adding additional pasta water if needed to reach the desired sauce consistency. Transfer the stir-fry to a large serving bowl. Garnish with cilantro and chopped peanuts, if desired. Serve with additional Sriracha sauce.