The pasta that I brought home from Colorado was the perfect base for our Friday night dinner in.
I was unsure of what to top the Thai Citrus Ginger noodles with, but I figured shrimp, veggies and a light peanut/almond dressing would work. It did! I used this recipe as a starting point and improvised along the way.
First I prepared the sauce, which was super flavorful and easy.
I combined almond butter, soy sauce, water and a bit of hot sauce. The recipe called for a diced tomato, but since I had a 1 last can of tomatoes that I canned last year and was trying to use up, I used that instead.
I also got some other ingredients prepped to add to the mix: red pepper, white onion and crushed almonds.
Next, I sauteed shrimp with garlic and onions for about 2 minutes on each side.
About 10 minutes before our friends came over I cooked the pasta, drained it, and then added it to the shrimp pan. I also added the other veggies and the sauce. For some reason at this point I stopped taking pictures. Oops. 🙂
I loved the combination of flavors!
Cheers to a delicious week ahead!