Thai Shrimp with Noodles

I love living on a coast.  I love driving down a street and seeing homemade signs saying "shrimp" where local fisherman sit on the side of the road with a ton of ice filled coolers and sell to the public.  I love that there has been a bumper shrimp catch recently in the Jacksonville area.  I love shrimp!!

The sad thing is that so do my endlessly hungry teenagers.  It took 3 pounds of shrimp to feed them this dinner.  That was $15 worth of shrimp for one meal; not exactly frugal, but certainly worth the splurge for a once in a while dish.  I usually make scampi for the family, but this time, I got adventurous and made a Thai noodle dish.  I say "Thai" very loosely as this was not a particularly spicy dish.

(all that's left after the eaters left the table!)

Thai Shrimp with Noodles (adapted from allrecipes.com)

3 pounds shrimp (or less), cleaned and shelled

1/2 cup Italian type oil and vinegar dressing (I used Girard's Creamy Balsamic Vinaigrette)

cooked fettucine (or any spaghetti type....enough for your family)

1/2 cup broth

4 Tbsp peanut butter (creamy or chunky)

2 Tbsp honey

2 Tbsp soy sauce (can use light)

1/2 tsp ginger (using fresh would be better....1 tsp grated, but I didn't have any)

1/4-3/4 tsp red pepper flakes (depending on your taste)

2 medium onion, chopped

4 ribs celery, chopped

2 Tbsp oil (preferably peanut with a splash of sesame, but any vegetable oil will do)

Put the shrimp in a zip close bag or glass bowl.  Add the dressing, close or cover and marinate in the refrigerator for 15-20 minutes.  Mix the broth, pb, honey, soy sauce, ginger and red pepper in a small bowl and set aside.  Saute the onion and celery in oil.  When the veggies are almost done, add the shrimp and cook until pink.  Pour in the soy/honey mixture and remove from heat.  Toss with the warm, cooked pasta and serve.

Full Plate Thursday
It's a Keeper Thursday
Foodie Friday
Tasty Thursday 

Tweet