Chef Katie Bingham adapted this recipe from the "Moosewood Low-Fat Cookbook." One taste-tester wrote that it "made me think I've been missing out on something."
Makes 4 to 6 servings
3 tablespoons peanut butter, room temperature
¼ cup water
1 garlic clove
½ jalapeno, seeded
2 tablespoons cider or rice vinegar
1 tablespoon honey
1 tablespoon soy sauce
¼ cup diced tomatoes
2 teaspoons grated fresh ginger root
2 tablespoons cilantro
2 teaspoons fresh lemon juice
1 pound favorite pasta
1 cup broccoli, sliced
1 cup cauliflower, sliced
1 carrot, peeled, cut into matchsticks
1 pound shrimp, peeled, deveined
In a blender, puree all sauce ingredients until smooth and creamy.
Cook pasta according to package directions. Rinse with cool water. Toss with peanut sauce.
While pasta is cooking, saute broccoli, cauliflower and carrots until al dente. Add to peanut-pasta mixture.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.