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Shrimp and Edamame Penne with Peanut Sauce

Shrimp and Edamame Penne with Peanut Sauce

Coastal Living OCTOBER 2005

  • Yield: Makes 4 servings

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

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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Shrimp and Edamame Penne with Peanut Sauce recipe

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