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Spicy Shrimp Curry & Thai Peanut Pasta Salad

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Serving Size: 
  • 1 lb. Pappardelle's Spicy Red Hot Thai Curry Orzo
  • 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

*Or use Pappardelle's (7 oz.) Thai Peanut Sauce

  1. Cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain 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 Pappardelle's (7 oz.) Thai Peanut Sauce instead of "*" items.) 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.

From This Recipe

$8.00 | 1 lb. package
$6.49 | 7 oz. container