Ingredients
1 pound cooked medium shrimp, peeled and deveined1/3 cup Italian salad dressing8 ounces uncooked angel hair pasta1/4 cup chicken broth2 tablespoons minced fresh cilantro2 tablespoons chunky peanut butter1 tablespoon honey1 tablespoon soy sauce1 teaspoon minced fresh gingerroot1/2 teaspoon crushed red pepper flakes1 cup julienned carrots1 cup chopped green onions2 tablespoons canola oil1 tablespoon sesame oil
Preparation
In a large resealable plastic bag, combine shrimp and salad dressing. Seal bag and turn to coat; refrigerate for at least 15 minutes. Meanwhile, cook pasta according to package directions.
In a small bowl, combine the broth, cilantro, peanut butter, honey, soy sauce, ginger and pepper flakes; set aside. In a large skillet, saute carrots and onions in oils for 2-3 minutes or until crisp-tender.
Drain and discard marinade. Add shrimp to vegetables; cook for 2-3 minutes or until heated through. Drain pasta and place in a large bowl. Add shrimp mixture and peanut butter mixture; toss to coat.
