Peanut Fettuccine with Shrimp, Carrots, and Snow Peas

  • CookingLady Posted: 02/25/10
    Worthy of a Special Occasion

    My family loved this recipe and insisted I make it again. I used frozen shrimp with tail on, defrosted under water just before cooking. I also added sweet red pepper. It is important to do all the prep work and have all the ingredients ready to go in the pan before you start cooking, otherwise everything will sit too long.

  • elizabethm Posted: 03/11/09
    Worthy of a Special Occasion

    I loved this, it is now my favorite pasta dish. I have a hard time getting good shrimp, so I substituted tofu - I drained out some of the water from the tofu, brushed slices with soy sauce and let marinate for awhile, then baked it on a well-greased cookie sheet til it got nicely browned and chewy. Love love this pasta dish.

  • laegnome Posted: 06/14/12
    Worthy of a Special Occasion

    Very tasty...quite easy to prepare! I used sesame oil in place of the peanut oil to add a little extra Asian flare. I also served with a bowl of sliced cucumbers for the wimpier eaters who felt this was pretty spicey!

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