When I am short on time (typical) I use a bottled sauce. There are a couple of very good ones available. If you wish to make your own sauce, that works too but either way this is delicious.
Featured Pinch Tips Video
- 12 oz
- 1 lb
- medium shrimp, peeled and deveined
- 2 Tbsp
- vegetable oil
- 1 c
- julienned carrots
- 16 oz
- cremini mushrooms, sliced
- medium red or white onion, sliced
- 1/2 c
- cilantro or thai basil, rough chop
- 1 bottle
- thai peanut sauce
- salt, for pasta water
Peel and devein the shrimp.
Slice the onions and mushrooms
Julienne the carrots
Chop the cilantro or basil
In a large skillet add oil and heat over medium high heat.
Saute the carrots for 3min. Add mushrooms and onions, continue to saute until mushroom are nicely browned and onions are translucent.
Drain the pasta and add to the skillet.
Pour the entire bottle of peanut sauce into the skillet and using tongs toss everything together to incorporate.
At this point, if the sauce is too thick for your liking, add a bit of the reserved pasta water.
Serve in wide, flat bowls. Top with Thai basil or cilantro...or both!