Shrimp and Edamame Penne with Peanut Sauce
- 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)
- 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.
- Process garlic in a blender or food processor until finely chopped. Add cilantro and next 5 ingredients; process until smooth.
- Toss cooked pasta, cucumber, edamame and dressing in a large bowl. Cover and chill at least 2 hours before serving.
- 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."
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