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I’ve noticed that every blogger who cares about food in the least is presenting you with wonderful holiday treats these days. I’ve spent part of the morning reading about cookies, cakes, loaves, and candies. Beautiful photos of sparkly bits and bobs. Tales of holidays past. So, I present to you: shrimp pasta. Festive, right? Well, if you don’t like it, you can bugger off. It’s got red and green in it for cripes sake, what more do you want?
2.0 doesn’t like shrimp. I know. It’s a wonder we’ve managed to stay together as long as we have, because I love shrimp. I’d throw myself in front of a car for it. Now, there’s a part of me that questions 2.0’s apparent distain for this perfect little crustacean. For a long time, he said he hated lobster. Fine by me – more for my belly. But guess who likes lobster now? Very inconvenient. Now I have to protect my lobster. Eat it with my arms warding off potential theft. Swatting at the air and growling when approached.
My sister, Haddy, gave me this recipe years ago. I make it when 2.0 is travelling for work. Mostly because he says he doesn’t like shrimp. But also so I can eat it all by myself. The original recipe had snap peas in it, but I prefer the addition of edamame. I also swapped in some balsamic vinegar. Because I like balsamic vinegar. It’s festive. Peanut butter gives the dish a smooth vibe, and the shrimp are all sweet and tasty like when you chomp into them.
When you make this for someone, they will love you extra. They will say, “thank you for making me this wonderful holiday treat. It is way better than a pretty sugar cookie. And I don’t even like stuff with crushed candy canes on top. No, I like this pasta way better.”
It could happen.
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Haddy’s Shrimp Pasta – inspired by Haddy Beaucoup (movita’s sister), original source unknown – print and make
Yields 4-6 servings.
- 12 oz. whole wheat linguine (I use one 375 gram package)
- 1/3 cup chopped green onion
- 1/2 cup sodium-reduced chicken broth
- 2 teaspoons sesame oil
- 2 tablespoons peanut butter
- 1 1/2 tablespoons soya sauce
- 1 tablespoon balsamic vinegar
- 1 teaspoon freshly grated ginger
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 lb. cooked, deveined shrimp (if using frozen, defrost first)
- 1 large red pepper cut into thin strips about 1/4-1/2 inch wide x 2 inches long
- 1 cup frozen, shelled edamame, defrosted
Cook the pasta according to package instructions, drain and then cover and set aside.
In a large skillet, over medium-low heat, cook the green onion, chicken broth, sesame oil, peanut butter, soya sauce, balsamic vinegar, ginger, garlic, and red pepper flakes until thickened slightly (about 5 minutes). Add in the shrimp and cook until the shrimp is heated through (about 2-3 minutes).
Toss the cooked linguine, red pepper, edamame and sauce together and serve.