Sweet and spicy peanut sauce dresses up whimsical bow tie pasta, colorful and crisp sweet peppers, and best of all, grilled shrimp.

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Ingredients

Directions

  • Thaw shrimp, if frozen. Peel and devein shrimp; rinse and pat dry. Set aside.

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  • Cook pasta or rice according to package directions; drain.

  • Meanwhile, for sauce, in a small bowl stir together water, orange marmalade, peanut butter, soy sauce, cornstarch, and crushed red pepper. Set aside.

  • Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat on medium-high heat. Add pepper strips and green onions; stir-fry for 1 to 2 minutes or until crisp-tender. Remove and set aside.

  • Add half of the shrimp to wok; stir-fry 2 to 3 minutes or until shrimp turn opaque; remove and set aside. Repeat with the remaining shrimp.

  • Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; keep sauce warm.

  • In a 4-quart Dutch oven or kettle combine cooked pasta or rice, vegetable mixture, and shrimp; cook over medium heat until heated through, tossing gently to mix. Serve shrimp mixture on dinner plates. Top with sauce. If desired, sprinkle with chopped peanuts. Makes 4 servings.

Nutrition Facts

435 calories, (2 g saturated fat, 131 mg cholesterol, 710 mg sodium, 64 g carbohydrates, 24 g protein.


Reviews (1)

3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
02/26/2013
My husband and I have been making this dish for years. We make it with farfalle pasta. It is one of our favorite seafood recipes.