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Thai Shrimp Pasta Recipe

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This recipe for Thai Shrimp Pasta, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 lbs. medium size shrimp, shelled and deveined
16 oz. Italian salad dressing
4 Tbsp. chunky peanut butter
2 Tbsp. soy sauce
2 Tbsp. honey
2 tsp. fresh grated ginger
1 tsp. crushed red pepper
16 oz. angel hair or fettuccini pasta
4 Tbsp. sesame oil
1 Cup shredded carrots
1 Cup chopped green onions
4 Tbsp. chopped fresh cilantro

In medium bowl, mix shrimp with ⅔ cup salad dressing. Cover and refrigerate at least one hour.

In another bowl combine peanut butter, soy sauce, honey, ginger, crushed red pepper, and remaining salad dressing; set aside.

After shrimp has marinated at least one hour, heat sesame oil over high heat until very hot. Cook carrot in hot oil for one minute. Drain off salad dressing from shrimp; add shrimp and green onion to pan. Stir constantly and cook until shrimp turn opaque throughout (about 3 minutes).

Meanwhile, cook pasta according to package directions.

When pasta is cooked, drain and toss with peanut butter mixture and shrimp mixture. Top with chopped cilantro and chopped peanuts. Enjoy!

Personal Notes:
Personal Notes:
Can easily substitute chicken for the shrimp.




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