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Nutrition Facts
Serving Size 1 (357g) Recipe makes 4 servings
Calories 653
Calories from Fat 82		(12%)
Amount Per Serving		%DV
	Total Fat 9.2g	14%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 220mg		73%
Sodium 628mg		26%
Potassium 740mg		21%
Total Carbohydrate 98.2g		32%
	Dietary Fiber 6.4g	25%
	Sugars 10.0g
Protein 43.6g		87%
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Shrimp and Peanut Butter Pasta

Recipe #382714 | 25 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Buster's friend
Jul 24, 2009

Found this in The Times-Picayune - Chef Katie Bingham adapted this recipe from the "Moosewood Low-Fat Cookbook." I plan to serve chilled in a large bowl brought to just below room temp for a delicious & refreshing supper. Also may be adding some grilled tofu chunks & shaved cucumber to the mix.

SERVES 4 -6 (change servings and units)

Ingredients

SAUCE

3 tablespoons peanut butter, room temperature
1/4 cup water
1 garlic clove
1/2 jalapeno, seeded (to taste)
2 tablespoons cider vinegar (rice vinegar fine too)
1 tablespoon honey
1 tablespoon soy sauce
1/4 cup diced tomato
2 teaspoons gingerroot, grated fresh
2 tablespoons cilantro
2 teaspoons fresh lemon juice

THE REST

1 lb pasta (thin spaghetti great)
1 cup broccoli, sliced
1 cup cauliflower, sliced
1 carrot, peeled, cut into matchsticks
1 lb shrimp, peeled, deveined
creole seasoning, to taste

Directions

1
In a blender, puree all sauce ingredients until smooth and creamy.
2
Cook pasta according to package directions. Rinse with cool water. Toss with peanut sauce.
3
While pasta is cooking, saute broccoli, cauliflower and carrots until al dente. Add to peanut-pasta mixture.
4
In the same skillet, saute shrimp with a little Creole seasoning until just cooked through. Do not overcook. Serve on top of veggie peanut pasta.