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Spicy Shrimp Curry & Thai Peanut Pasta Salad
1 lb. Pappardelle's Spicy Red Hot Thai Curry Pasta
2 tablespoons smooth peanut butter
3 tablespoons warm water
1/4 cup soy sauce
1/4 cup Asian (toasted) sesame oil
2 tablespoons rice wine vinegar
1 tablespoon sugar
2 - 4 cloves garlic, minced
salt to taste
1 lb. Large Shrimp, peeled, deveined & cooked
2 small cucumbers, peeled, seeded & sliced very thin diagonally
3 small green onions, sliced very thin diagonally
1. Cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 8-10 minutes). Drain, rinse under cold water, drain thoroughly and set aside in a large bowl.
2. Whisk peanut butter and water in a small bowl until completely smooth. Then whisk in soy sauce, sesame oil, vinegar, sugar, garlic and salt (OR: Use 1 - 7.5 oz. container of Pappardelle's Thai Peanut Sauce). Toss with the pasta, cover and chill in the refrigerator for 1 hour.
3. Just before serving, add in Shrimp, toss again, transfer to a serving bowl, and garnish the top with the cucumber and green onion.
Serves 4-6http://www.pappardellespasta.com
Copyright © by Pappardelle's Pasta Co.
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