Ingredients
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8 ounces spaghetti noodles, broken
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1 1/2 lbs broccoli florets (5 cups)
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1 lb fresh shrimp or 1 lb frozen shrimp, peeled and deveined with tails intact
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1/3 cup creamy peanut butter
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1/4-1/3 cup soy sauce
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3 tablespoons rice vinegar
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2 tablespoons sesame oil
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1 tablespoon chili oil (or cooking oil plus dash bottled hot pepper sauce)
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1 tablespoon grated gingerroot
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3 garlic cloves, minced
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4 green onions, chopped
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1/3 cup chopped cashews or 1/3 cup almonds
Instructions
- In a 4 qt Dutch oven, bring a large amount of water to boil.
- Add pasta and cook 4 minutes.
- Add broccoli and cook 2 minutes.
- Add shrimp and cook 2 to 3 minutes or until pink.
- Meanwhile, in a bowl combine peanut butter and soy sauce.
- Stir in vinegar, sesame oil, chili oil, gingerroot, and garlic.
- Drain spaghetti mixture and return to pan.
- Add peanut butter mixture, green onions and nuts.
- Toss gently to coat.