Florida Peanut Noodles with Wild Shrimp
Yields 4 servings
- 1 teaspoon canola oil
- 2 teaspoons fresh ginger, finely chopped
- 2 cloves garlic, peeled finely chopped
- 1 tablespoon light or low-sodium soy sauce
- 4 teaspoons rice wine vinegar
- ½ teaspoon Asian red chili sauce
- 1/3 cup natural-style smooth peanut butter
- ½ cup lower-sodium chicken broth
- ½ teaspoon salt
- 8 ounces spaghetti or angel hair
- 12 ounces medium shrimp, peeled and deveined
- 1 red bell pepper, cored, seeded and julienned
- 1 cup snow peas, julienned
- ½ cup carrot, peeled and julienned
Heat oil over medium-high heat in a saucepan. Add ginger and garlic; cook, stirring, 2 minutes. Add soy sauce, vinegar, chili sauce, peanut butter, broth, and salt; cook, stirring, until peanut butter dissolves. Simmer over low heat 7 minutes until thick and smooth. Meanwhile, cook pasta in salted boiling water about 7 minutes. Add shrimp; cook 3 minutes. Add bell pepper and snow peas; continue cook 1 minute longer. Drain. Season pasta with salt and pepper, arrange pasta on warm plate and top with sauce and shrimp.
*Recipe and image courtesy of Chef Justin Timineri and the Florida Department of Agriculture and Consumer Services.
About Chef Justin Timineri:
As the official State Chef of Florida, Justin Timineri is a proponent of Fresh From Florida commodities. A champion of locally-grown produce and fresh Florida harvested seafood, Timineri’s recipes are deep on invigorating, Sunshine State flavors, while embracing a healthy and well-balanced diet. To read more, click here.