Thai-Style Shrimp Pasta with Tomato-Lime-Peanut Sauce
- 1 pound shrimp (shells on)
- 1 teaspoon olive oil
- 4 cloves garlic, peeled and minced
- 8 ounces uncooked dry pasta (see note, below)
- Juice of 1/2 lime
- 1 tablespoon cilantro, minced
For the sauce:
- 2 tablespoons reduced-sodium soy sauce
- 4 tablespoons water
- 2 tablespoons smooth peanut butter
- Hot sauce to taste
- 1 medium tomato, chopped
1. Mix the sauce ingredients and set aside.
2. Peel the shrimp, rinse them and then dry them well. Set aside.
3. Boil a pot of salted water – at least 4 quarts – and add the pasta, giving it a big stir.
4. Place the olive oil in a heavy skillet on high heat. When the oil just starts to smoke, scatter in the shrimp. Allow to cook undisturbed for 60 seconds. Turn shrimp, scatter in the minced garlic, and cook another 30 seconds.
5. Add the sauce mixture to the shrimp and bring just to a boil. Remove from heat.
6. When the pasta is about ready turn the heat under the skillet to medium-high. With tongs, lift the cooked pasta directly from the cooking water into the skillet, allowing a little water to ride along. Cook for about a minute while using the tongs to toss and turn the pasta to coat it with sauce. Transfer to a serving platter, sprinkle the lime juice and cilantro over the pasta and serve immediately.
Note. I use Dreamfields brand pasta which claims a lower effective carbohydrate load (11 g per serving vs. 49 g per serving with conventional pasta). This doesn't change the other counts significantly -- see the Nutritional Estimates for details.
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