INGREDIENTS
1/3 cup creamy peanut butter
1/3 cup water
2 TBSP low sodium soy sauce
1 1/2 TBSP. rice vinegar
2 tsp. Asian chili garlic sauce
1/2 tsp. sugar
1/4 tsp. salt
1 lb. medium shrimp, peeled and cleaned
1/4 tsp. salt
8 oz. linguine, uncooked
1 red pepper, cut into thin strips
3/4 cup chopped cucumber
1/4 cup chopped green onions, cut on diagonal
3 TBSP. roasted peanuts, chopped
Cilantro and lime wedges for serving
DIRECTIONS
Prepare the sauce.
Combine the first seven ingredients with a whisk in a small bowl. Set aside.
To prepare the shrimp, heat a large nonstick pan over medium-high heat.
Toss the shrimp with 1/4 tsp. salt.
Spray the heated pan with nonstick spray and add the shrimp.
Cook shrimp until pink, about 3 minutes on each side.
Cook the pasta according to directions.
Before serving, toss together the cooked pasta, shrimp, peanut sauce, red pepper, green onions and cucumber in a large bowl. Toss well.
Sprinkle with chopped peanuts and top with cilantro leaves and a lime wedge.
Serve.
