Ingredients
- 3/4 pound dry linguine pasta
- 2 pounds fresh shrimp, peeled and deveined
- 1/3 cup peanut butter (creamy)
- 1/3 cup low sodium soy sauce
- 1/4 cup rice vinegar (brown rice vinegar)
- 2 tablespoons oil (toasted sesame oil)
- 1 tablespoon honey
- 1 tablespoon fresh minced ginger
- 1 to 2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
- 1 teaspoon red pepper flakes (more if desired)
- 1 small cabbage (napa cabbage, thinly sliced lengthwise, try to get at least 3-4 cups)
- 1 red bell pepper (seeded and thinly sliced)
- 1/4 cup chopped cilantro, optional
- 3 to 4 green onions, diced (or sliced scallions, more green onions for garnish)
- 1/4 cup chopped peanuts, for garnish (roasted)
- Lime wedges
- Sriracha sauce
How to Make
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Step 1: Cook the linguine according to package directions until al dente and during the last 3 minutes while the pasta is cooking, add the shrimp into the pasta water (with the pasta). Drain, rinse and set aside.
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Step 2: In a large bowl, whisk together all the ingredients from the peanut butter to the red pepper flakes.
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Step 3: Using a wok or large non-stick pan, pour in the peanut butter/soy sauce mixture and heat on medium low. Add the pasta and shrimp and turn to coat. Add the cabbage, bell peppers, cilantro, and onions and toss to combine. Cook for only 2-3 minutes (not to long you want them to have a little crunch).
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Step 4: Garnish with chopped peanuts and green onions.
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Step 5: Serve with Sriracha sauce if desired.
We hope you enjoy this recipe!
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