Mandarin Shrimp Pasta
Catie Wilson
ingredients
- 1 lb. shrimp
- 1 c. Italian dressing
- 2 T chunky peanut butter
- 1 T soy saice
- 1 T honey
- 1 1-inch piece of ginger root peeled and grated
- 1/2 tsp crushed red pepper
- 1 T vegetable oil
- 1 T sesame oil
- 1 medium carrot, peeled and shredded
- 6 green onions, chopped
- 12 ozz. angel hair, cooked
- 3 T fresh cilantro
- 1- 10 oz. mandarin oranges
- 1 can sliced water chestnuts
- toasted almonds (optional)
directions
- 1
Marinate shrimp in 1/3 c. salad dressing in refrigerator for one hour.
- 2
In small bowl, combine peanut butter, soy sauce, honey, ginger, red pepper and remaining salad dressing; whisk.
- 3
In large skillet, combine vegetable oil and sesame oil over hight heat. Heat until very hot, but not smoking. Add carrot, cook one minute stirring frequently. Add shrimp (discard marinade) and green onione. Cook stirring constantly until shrimp are opaque, about 3 minutes. Remove from heat.
- 4
In large bowl, combine cooked pasta, peanut mixture, shrimp mixture, and cilantro. Toss to blend; top with oranges and sprinkle with toasted almonds.
Source: Catie Wilson
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