Spicy Thai Shrimp Pasta

Adapted from Noble Pig

 

Sauce:

1 large red bell pepper, seeded and sliced into strips

1 Melissa's serrano pepper, seeded and deveined

1 stalk Melissa's lemon grass, sliced into ¼” pieces

1 garlic clove

1 (1" piece) fresh ginger, peeled and minced

1/4 cup vegetable oil

1/4 cup creamy peanut butter

2 Tablespoon fish sauce

1-1/2 teaspoons chili garlic sauce

Juice of 1/2 lime

 

Shrimp:

1Tablespoons vegetable oil

1 lb.  large shrimp, deveined, shells and tails removed and sliced lengthwise

8 oz. angel hair pasta, prepared according to package Chopped cilantro and sliced green onion for garnish

Sweet Red Chili Sauce

Lime wedges and red pepper flakes (optional)

 

Add all ingredients for the sauce into the bowl of a blender.  Puree until completely smooth. Set aside.

 

Over medium heat in a very large nonstick pan, sauté shrimp in remaining 2 Tablespoons oil until opaque. Add reserved sauce from blender and warm over gentle heat. Stir in cooked pasta until combined.

 

Garnish with sliced green onion and drizzle each serving with Sweet Red Chili Sauce, if desired.

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