Shrimp and Edamame Penne with Peanut Sauce

Recipe from Coastal Living

More From Coastal Living


Ingredients

  • 8 ounces uncooked penne
  • 1 pound peeled and deveined shrimp
  • 1 cup julienne-cut carrots
  • 2 garlic cloves
  • 1 cup packed fresh cilantro leaves
  • 1/2 cup creamy peanut butter
  • 1/3 cup soy sauce
  • 1/4 cup water
  • 1 tablespoon dark sesame oil
  • 1 teaspoon chili oil
  • 1 large cucumber, halved, seeded, and sliced
  • 1/2 (10-ounce) package edamame (about 1 cup)

Preparation

  1. Cook pasta in boiling salted water according to package directions. Two minutes before pasta is al dente, add shrimp and carrot. Cook 2 minutes or until shrimp are done. Drain.
  2. Process garlic in a blender or food processor until finely chopped. Add cilantro and next 5 ingredients; process until smooth.
  3. Toss cooked pasta, cucumber, edamame and dressing in a large bowl. Cover and chill at least 2 hours before serving.
  4. The Case for Wine: Carlos Kainz owns and manages Dulces Latin Bistro in Seattle, Washington, along with his wife, chef Julie Guerrero. "I always like to match wines that have a little spice in their makeup with piquant Thai dishes. Vasse Felix Adams Road Shiraz ($15) works well here. This peppery Aussie loves spicy food; it has earthy aromas and clean, rich flavors of cassis and chocolate."
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Shrimp and Edamame Penne with Peanut Sauce Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy