Shrimp Peanut Noodles
with red peppers and cabbage

Name: Shrimp Peanut Noodles
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Red peppers (small), sliced thinly; 1/2 head Cabbage, small, sliced thinly ((~4 cups, sliced)); 3 stalks Green onions, sliced thinly; 1 lb Shrimp, peeled and deveined; 6 oz Linguine; 1/2 cup Pasta water; 1 1/2 Tbsp Cooking oil; 3/4 cup Homemade peanut sauce ((ingredients listed separately)); 2 Tbsp White sesame seeds (opt); 1/2 Lime, juice of; to taste Salt and pepper; 1 inch Ginger, grated; 1/4 cup Peanut butter ((creamy is preferred, but crunchy will also work)); 3 Tbsp Soy sauce, low-sodium; 2 Tbsp Rice vinegar; 2 Tbsp Honey; 1 Tbsp Cooking oil; 1 Tbsp Sriracha (or other hot sauce); 1 Lime, juice of

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

You'll want to cover everything in this savory peanut sauce after you try it over shrimp and noodles! Enjoy this hot or cold - it will definitely make a great lunch too!
Smarts: Peanut allergies in your house? Substitute a cashew or almond butter!

Proteins

Shellfish

Cuisines

American

Ingredients

Metric

Servings:

Shrimp Peanut Noodles:

Red peppers (small) - 1 , sliced thinly
Cabbage, small - 1/2 head , sliced thinly ((~4 cups, sliced))
Green onions - 3 stalks , sliced thinly
Shrimp - 1 lb , peeled and deveined
Linguine - 6 oz
Pasta water - 1/2 cup
Cooking oil - 1 1/2 Tbsp
Homemade peanut sauce - 3/4 cup ((ingredients listed separately))
White sesame seeds (opt) - 2 Tbsp
Lime - 1/2 , juice of
Salt and pepper - to taste

Peanut Sauce (yields ~3/4 cup):

Ginger - 1 inch , grated
Peanut butter - 1/4 cup ((creamy is preferred, but crunchy will also work))
Soy sauce, low-sodium - 3 Tbsp
Rice vinegar - 2 Tbsp
Honey - 2 Tbsp
Cooking oil - 1 Tbsp
Sriracha (or other hot sauce) - 1 Tbsp
Lime - 1 , juice of

Prep

For sauce | Ginger - Prep as directed. (Can be done up to 5 days ahead)
For noodles | Red peppers / Cabbage / Green onions - Prep as directed. (Can be done up to 3 days ahead)
Make sauce - Soften peanut butter in the microwave for ~30 seconds. Mix with ginger, soy sauce, rice vinegar, honey, cooking oil, Sriracha (or other hot sauce), and lime juice.
Shrimp - Defrost, rinse, and pat dry. Lightly salt and pepper.

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Make

Bring a saucepan of water to boil. Salt generously and add pasta, and cook according to package instructions. Drain, keeping 1/2 cup (118 ml) of pasta water (for 4 servings - adjust accordingly for other serving sizes).
While pasta is cooking, heat a skillet or saute pan over medium-high heat. Add oil and then shrimp to heated oil. Saute until cooked pink on the outside and cooked through, 5 to 7 minutes. Remove from pan.
Toss sauce with red peppers, cabbage, green onions, warm pasta, pasta water, shrimp and sesame seeds. Finish with lime juice and season to taste with salt and pepper. Enjoy!

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