Shrimp and Edamame Penne with Peanut Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
8 ounces uncooked penne |
1 pound peeled and deveined shrimp |
1 cup julienne-cut carrots |
2 garlic cloves |
1 cup packed fresh cilantro leaves |
1/2 cup creamy peanut butter |
1/3 cup soy sauce |
1/4 cup water |
1 tablespoon dark sesame oil |
1 teaspoon chili oil |
1 large cucumber, halved, seeded, and sliced |
1/2 (10-ounce) package edamame (about 1 cup) |
Directions:
1. Cook pasta in boiling salted water according to package directions. Two minutes before pasta is al dente, add shrimp and carrot. Cook 2 minutes or until shrimp are done. Drain.
2. Process garlic in a blender or food processor until finely chopped. Add cilantro and next 5 ingredients; process until smooth.
3. Toss cooked pasta, cucumber, edamame and dressing in a large bowl. Cover and chill at least 2 hours before serving.
4. The Case for Wine: Carlos Kainz owns and manages Dulces Latin Bistro in Seattle, Washington, along with his wife, chef Julie Guerrero. I always like to match wines that have a little spice in their makeup with piquant Thai dishes. Vasse Felix Adams Road Shiraz ($15) works well here. This peppery Aussie loves spicy food; it has earthy aromas and clean, rich flavors of cassis and chocolate.
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