Linguine with Shrimp and Peanut Sauce


For the peanut sauce

  • 2-3 tbsp  creamy peanut butter
  • Juice from one lime
  • 2 Tbsp. soy sauce
  • 1½ Tbsp. rice vinegar
  • 1 to 2 tsp. Asian chili sauce with garlic
  • Water to thin to desired consistency
  • ¼ tsp. salt


For the shrimp

  • 1 lb. medium shrimp, peeled and cleaned
  • 1-2 cloves of garlic
  • ¼ tsp. salt
  • 2 tbsp of peanut  oil for stir frying


For the pasta

  • 4 cups cooked thick linguine (8 oz. uncooked)
  • 1 red bell pepper, cut into thin strips
  • ¾ cup chopped cucumber, seeded
  • 4 green onions, cut on a diagonal
  • 3 Tbsp. chopped roasted peanuts
  • 2 tbsp roughly chopped cilantro leaves and lime wedges, for serving


  1. Prepare the sauce. Combine the first seven ingredients with a whisk in a small bowl. Set aside.
  2. Cook the pasta according to directions on the package.
  3. To prepare the shrimp, heat a large nonstick pan over medium-high heat. Toss the shrimp with the ¼ tsp. salt. Add oil to wok,add the shrimp, and stir fry
  4. Add cooked pasta, shrimp, peanut sauce, red pepper, green onions, and cucumber to wok and stir frying and tossing for a few seconds until warm.
  5. Turn out into large bowls and serve, sprinkled with the chopped peanuts, extra cilantro sprigs, and a lime wedge.
  6. Serves: 4

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