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Jazz Fest Peanut Pasta with Shrimp

Recipe Courtesy of Katie Bingham

Peanut Sauce

-5 tablespoons peanut butter, room temperature

-¼ cup water

-1 garlic clove

-½ jalapeno, seeded

-2 tablespoons Steens cane vinegar

-1 tablespoon local honey

-1 tablespoon soy sauce

-¼ cup diced tomatoes

-2 teaspoons grated fresh ginger root

-2 tablespoons cilantro

-2 teaspoons fresh lime juice

-¼ teaspoon cayenne pepper

In a blender, puree all sauce ingredients until smooth and creamy

-½  pound  wheat spaghetti

-½ pound spaghetti

-1 cup broccoli, sliced

-1 cup snow peas, sliced

-1 pound LA shrimp, peeled, deveined

-Creole seasoning

-2 tablespoons mint, chopped

Cook pasta according to package directions. Rinse with cool water. Toss with peanut sauce.

While pasta is cooking, saute broccoli until al dente. Boil peas in water 4 minutes. Shock in cold water. Add to peanut-pasta mixture.

In the same skillet, saute shrimp with a little Creole seasoning until just cooked through. Do not overcook. Serve on top of veggie peanut pasta. Sprinkle with mint.

Adapted from Moosewood Low-Fat Cookbook

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