Thai Shrimp with Noodles

Thai Shrimp with Noodles

I love living on a coast.  I love driving down a street and seeing homemade signs saying “shrimp” where local fisherman sit on the side of the road with a ton of ice filled coolers and sell to the public.  I love that there has been a bumper shrimp catch recently in the Jacksonville area.  I love shrimp!!

The sad thing is that so do my endlessly hungry teenagers.  It took 3 pounds of shrimp to feed them this dinner.  That was $15 worth of shrimp for one meal; not exactly frugal, but certainly worth the splurge for a once in a while dish.  I usually make scampi for the family, but this time, I got adventurous and made a Thai noodle dish.  I say “Thai” very loosely as this was not a particularly spicy dish.

Thai Shrimp with Noodles
(all that’s left after the eaters left the table!)
Thai Shrimp with Noodles
  • 3 pounds shrimp (or less), cleaned and shelled
  • ½ cup Italian type oil and vinegar dressing (I used Girard's Creamy Balsamic Vinaigrette)
  • cooked fettuccine (or any spaghetti type....enough for your family)
  • ½ cup broth
  • 4 Tbsp peanut butter (creamy or chunky)
  • 2 Tbsp honey
  • 2 Tbsp soy sauce (can use light)
  • ½ tsp ginger (using fresh would be better....1 tsp grated, but I didn't have any)
  • ¼-3/4 tsp red pepper flakes (depending on your taste)
  • 2 medium onion, chopped
  • 4 ribs celery, chopped
  • 2 Tbsp oil (preferably peanut with a splash of sesame, but any vegetable oil will do)
  1. Put the shrimp in a zip close bag or glass bowl.
  2. Add the dressing, close or cover and marinate in the refrigerator for 15-20 minutes.
  3. Mix the broth, peanut butter, honey, soy sauce, ginger and red pepper in a small bowl and set aside.
  4. Saute the onion and celery in oil.
  5. When the veggies are almost done, add the shrimp and cook until pink.
  6. Pour in the soy/honey mixture and remove from heat.
  7. Toss with the warm, cooked pasta and serve.

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