Tuesday, November 15, 2016

Shrimp Pasta Stir Fry

I have one of my new favorite recipes to share with you. I made a batch of this on Sunday and we will have it for dinner twice this week. It's delicious, easy, healthy, and there are lots of possibilities to mix it up. This is a variation of a recipe from Dr. Phil's 20/20 Diet.

Shrimp Pasta Stir Fry
The Cast of Characters:

-1 box whole wheat linguine
-shrimp (I use frozen/pre-cooked)...about 6 shrimp per person
-4 tbs. peanut butter softened in the microwave for 90 seconds
-1 package mushrooms
-1 tbs. garlic
1 tsp. ginger
1 tsp. crushed red pepper (can adjust according to heat preference)
3 cups baby spinach
1 cup veggie broth
1 diced red pepper
1 diced yellow pepper
1 bag frozen broccoli
1 dash soy sauce

Make linguine. Set aside. I keep mine hanging out in the strainer and then use the same pot to make the stir fry. Cook up the baby spinach, veggie broth, diced peppers, mushrooms, and broccoli (I microwave it first for about 5 minutes. Try the steamer bag kind to make it even easier. Or you could even use fresh broccoli). In a bowl make your sauce. Mix the peanut butter, garlic, ginger, red pepper, dash of soy sauce. Pour over cooked stir fry veggies. Toss in linguine. When ready to serve, mix in shrimp. If you are using fresh shrimp (not pre-cooked) you can cook them with your veggies. This is yummy with crushed peanuts on top. How easy and simple is that?!

Variations: no meat, chicken, bean sprouts, edamame, peas, baby corn. And if you think peanut butter in pasta is weird (don't knock it till you try it!), you can omit the peanut butter and add some sesame oil for more of a pasta salad vibe. You have tons of possibilities!

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