Happy Monday, y'all! How was your weekend? I'm a little giddy from ours. Our great friends welcomed their sweet little daughter into the world, and two of our other best friends got engaged! It was a fantastic weekend to say the least!
My love for peanut noodles has been well documented on this blog, but let's revisit, shall we? These were absolutely delicious, did not require turning the oven on (!!), and took no time at all to throw together. Perfect summer supper in my opinion!
Spicy Shrimp Peanut Noodles
3/4 lb. angel hair pasta
1 lb. shrimp, peeled and deveined
2 tablespoons canola oil
4 tablespoons soy sauce
6 green onions, chopped
6 garlic cloves, minced
1 cup chicken stock
1/2 cup creamy peanut butter
2 teaspoons toasted sesame oil
juice of 1/2 a lime
1 teaspoon red pepper flakes
handful of cilantro, roughly chopped
1/4 cup roasted peanuts, chopped
Bring a large pot of water up to a boil for your pasta.
Heat canola oil in a large skillet over medium-high heat. Add shrimp and cook until opaque and pink, about 1-2 minutes per side. Remove and set aside.
Reduce the heat to medium and add soy sauce, green onions, and garlic. Saute 1-2 minutes, until the garlic is beginning to soften and become fragrant. Add chicken stock and stir, scraping the bottom of the pan. Reduce heat to low and add peanut butter, sesame oil, lime juice, and red pepper. Whisk together until it creates a smooth sauce and simmer for 5-8 minutes.
Cook pasta according to the package directions. Before draining, reserve 1 cup of pasta water and set aside. Drain pasta and add it to the skillet. Toss well so that the noodles are completely coated, adding more pasta water if needed to thin the sauce out.
Divide pasta into bowls and top with shrimp, cilantro, and chopped peanuts. Squeeze lime juice over the top. Enjoy!!