Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 1

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.

Tamar Haspel
Recipe by Cooking Light January 2001

Gallery

Recipe Summary

Yield:
4 servings (serving size: 1 cup shrimp in peanut sauce, 1 cup pasta, and 1 1/2 teaspoons cilantro)
Advertisement

Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

Nutrition Facts

385 calories; calories from fat 29%; fat 12.5g; saturated fat 2g; mono fat 5.5g; poly fat 3.6g; protein 33.5g; carbohydrates 35g; fiber 2.8g; cholesterol 172mg; iron 5.2mg; sodium 504mg; calcium 98mg.
Advertisement
Advertisement