Mandarin Shrimp Pasta
Kaitlyn
ingredients
- 1 lb. medium shrimp, shelled and deveined
- 1 c. Italian salad dressing
- 2 T. chunky peanut butter
- 1 T. soy sauce
- 1 T. honey
- 1 t. minced ginger root
- 1/2 t. crushed red pepper
- 1 T. vegetable oil
- 1 T. sesame oil
- 1 medium carrot peeled and shredded
- 6 green onions chopped including top
- 12 oz. angle hair pasta, cooked al dente and drained
- 3 T. chopped fresh cilantro
- 1 (10 oz.) can mandarin oranges, drained
- 1/3 c. almonds, chopped & toasted
directions
- 1
Marinate shrimp in 1/3 c. salad dressing for 1 hour. In a small bowl combine peanut butter, soy sauce, honey, ginger, red pepper and the remaining 2/3 cup salad dressing. Whisk to blend.
- 2
In a large skillet combine sesame oil and vegetable oil over high heat. Heat until hot but not smoking, add carrot and cook 1 minute stirring frequently. Discard marinade from shrimp, add shrimp and green onion. Stir constantly until shrimp are obeaque about 3 minutes, then remove from heat.
- 3
In a large bowl, combine cooked pasta, peanut butter mixture, shrimp mixture. Toss to blend. Top with mandarin oranges and almonds.
notes
For variation, substitute 2 boneless, skinless chicken breasts. Cut into 1 inch pieces instead of shrimp and add 8 oz. can of water chestnuts.
Source: Mom
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