Curried Shrimp in Peanut Sauce

3 Reviews
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4 servings (serving size: 1 cup shrimp in peanut sauce, 1 cup pasta, and 1 1/2 teaspoons cilantro)
By Tamar Haspel
January 2001
RECIPE BY Cooking Light

Ask your supermarket to have your shrimp peeled when you arrive. Many will devein it, too. If peanut butter in the sauce is new to you, get ready for a tasty surprise.

Ingredients

  • 8 ounces uncooked fettuccine
  • 2/3 cup fat-free, less-sodium chicken broth
  • 1/2 cup creamy peanut butter
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 (1/2-inch) piece peeled fresh ginger, thinly sliced
  • 1 tablespoon olive oil
  • 1 1/2 cups sliced green onions
  • 2 teaspoons curry powder
  • 1 1/2 teaspoons bottled minced garlic
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 2 tablespoons chopped fresh cilantro

Nutritional Information

  • Calories 385
  • Caloriesfromfat 29%
  • Fat 12.5g
  • Satfat 2g
  • Monofat 5.5g
  • Polyfat 3.6g
  • Protein 33.5g
  • Carbohydrate 35g
  • Fiber 2.8g
  • Cholesterol 172mg
  • Iron 5.2mg
  • Sodium 504mg
  • Calcium 98mg

How to Make It

Step 1

Cook pasta according to package directions, omitting salt and fat.

Step 2

While pasta cooks, place broth and next 5 ingredients (broth through ginger) in a blender or food processor, and process until smooth.

Step 3

Heat oil in a large nonstick skillet over medium heat. Add onions, curry, and garlic; sauté 3 minutes. Add shrimp; cook 6 minutes or until shrimp are done. Stir in peanut sauce; cook for 1 minute or until thoroughly heated. Serve over pasta, and sprinkle with cilantro.

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Ratings & Reviews

TriKali's Review

bellymama
February 20, 2012
I added carrots and spinach to this to boost up the veggie content. Didn't think it was too hot (but we like spicy food). Might have liked it better with rice rather than noodles. And maybe using small shrimp instead of the 14-16 ct per 1 lb size would be nice (and I don't think about downsizing shrimp often)

bellymama's Review

TriKali
June 20, 2011
This was good. I used a hot curry powder so it had a kick. I think a little splash of coconut milk would have been a nice addition to mellow the heat. I make a little extra sauce and then stirred in steamed carrots, snow peas and broccoli with the pasta.

SophiePixie's Review

SophiePixie
February 14, 2011
Wow, I've just started using curry and this was great! Even joined the site to see what else there was! Great flavor, used brown rice and YUMMMMMM! Added about 3T of coconut milk and it thickend up beautifully. Easy, Easy! Thanks!