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Food Network host and chef Jordan Andino shares a recipe for Spicy Thai Peanut Noodles with Shrimp using pantry ingredients.
For another pantry dinner from this episode, try Rach's Easy Florentine Pasta or Marc Murphy's Lentil Soup.
Ingredients
- Kosher salt
- ½ pound linguine
- ¼ cup (1 stick) unsalted butter, divided
- About 14 medium shrimp, peeled and deveined
- 2 tablespoons sambal oelek chili paste
- 1 lemon, juiced
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 3 cloves garlic, thinly sliced
- 3 tablespoons smooth peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons rice wine vinegar
- 2 tablespoons sriracha
- ¼ cup chopped fresh mint
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh cilantro
Yield
Serves: 2
Preparation
Bring a large pot of salted water to boil. Once water reaches a boil, heat a medium skillet over high heat for 2 minutes.
Add pasta to water and cook to al dente according to package directions.
Meanwhile, add ½ stick butter to skillet and melt. Add shrimp, ½ teaspoon salt, sambal oelek and lemon juice and cook shrimp for about 4 minutes. Remove shrimp and juices from pan to a bowl, and rinse or wipe out the pan.
Add vegetable and sesame oil to the same pan along with the garlic and cook on high for 30 seconds. Add peanut butter, soy sauce, brown sugar, rice wine vinegar, sriracha and remaining ½ stick butter, reduce heat to medium and stir vigorously until mixture is fully combined and reduced a bit. Add shrimp back to pan.
Drain pasta and add to pan with shrimp. Add the herbs and mix to combine. Serve immediately.