Go Back
+ servings
peanutty pasta

Peanutty Pasta with Shrimp

Author: Heidi Boortz
Servings : 4


  • Cooking Spray
  • 1 lb 100% whole wheat pasta we used rotini for testing purposes
  • 1 piece fresh ginger 1 inch, peeled and minced
  • 1 Tbsp bottled minced garlic
  • 1 cup vegetable broth no sugar listed in ingredients
  • 1/2 cup natural peanut butter
  • 1/4 cup Bragg Liquid Aminos or soy sauce
  • 3 Tbsp rice wine vinegar
  • 1/2 tsp red pepper flakes
  • 2 red bell pepper seeded and cut into thin strips
  • 1 lb sugar snap pea pods
  • 1 lb shrimp cooked tail-off, thawed
  • 1 cup carrot shredded
  • 1/2 cup cilantro


  • Spray saucepan with cooking spray. Add ginger and garlic. Saute 30 sec. Add broth, peanut butter, bragg, and vinegar. Stir until well combined. Simmer 7 min, stirring occasionally.
  • Meanwhile, cook pasta according to package directions. Drain. Keep warm.
  • Heat 2 tsp. oil. Cook bell peppers, pea pods, and shrimp 5 min or until vegetables are crisp-tender and shrimp is heated through.
  • Combine carrots, vegetables, shrimp, sauce, and noodles in a large bowl. Toss well to combine. Serve topped with cilantro.
Tried this recipe?Let us know how it was!