Peanut Fettuccine with Shrimp, Carrots and Snow Peas

Peanut Fettuccine with Shrimp, Carrots and Snow Peas (Adapted from CL)

8 ounces dry fettuccine
1/3 cup creamy peanut butter
1 tablespoon peanut oil, divided
4 cups trimmed snow peas
2 cup matchstick-cut carrots
1 tablespoon fresh grated ginger root
3 garlic cloves, thinly sliced
3/4 cup vegetable broth, divided
1 pound peeled and deveined medium shrimp
1 tablespoon granulated sugar
2 tablespoons soy sauce
2 teaspoons chili garlic sauce
1/4 cup minced fresh cilantro

In a large pot of boiling salted water, add pasta and cook 1 minute less than package directions. Set aside 1/2 cup of the pasta water, then drain pasta well and set aside. In a small bowl, whisk together hot pasta water and peanut butter.

In a large skillet, heat 2 teaspoons oil over medium-high. Add snow peas and carrots - cook, stirring, for 2 minutes. Add ginger and garlic - cook, stirring, until fragrant, about 1 to 2 minutes. Stir in 1/4 cup broth and cook 1 minutes. Scoop mixture into a bowl and keep warm.

Add remaining teaspoon oil to the skillet. Add shrimp - cook until shrimp are done, about 1 minute per side. Add shrimp to carrot mixture and keep warm. To the peanut butter mixture, whisk in remaining broth, sugar, soy sauce and chili sauce until combined. Pour mixture into the skillet - reduce heat to medium and simmer until slightly thick, about 2 to 3 minutes. Add pasta and toss well to coat. Stir in shrimp and vegetable mixture - cook until thoroughly heated through, about 2 minutes. Sprinkle with cilantro to serve.

Makes about 4 to 6 servings.

Just found the recipe? Click here to see where we talked about it!