The seamaster, (that's how I will now refer to the other half--lol) says this dish should be called Knock-Your-Socks-Off Thai Shrimp Seashells. But this seamaiden is much too humble to do that! :-)
Ingredients
8 oz. uncooked shell pasta
1 tbsp. olive oil
1 cup sugar snap peas
2 cups carrots, shredded
1/2 lb. mushrooms, sliced
1 lb. medium shrimp, peeled and deveined
7 oz. jar of Thai peanut sauce
Cook pasta according to package directions. Cook peas along with pasta.
In a large skillet, cook carrots and mushrooms in olive oil over medium heat until softened.
Add shrimp and cook until pink.
Add peanut sauce and heat through.
Drain pasta and peas. Transfer to serving bowl.
Add shrimp mixture to pasta and toss before serving.
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