Sriracha Pasta | Shrimp

With a new bottle of sriracha I was curious how it would work as the base for a pasta sauce. Short answer, extremely well!

IMG_2385 IMG_2387

Pasta Sauce

  • 3 T Sriracha
  • 3 T Green Onion, chopped
  • 2 T Peanut Butter (or almond, sunflower, cashew butter)
  • 2 T Coconut Sugar
  • 2 T Lime Juice, fresh
  • 2 T Soy Sauce (or fish sauce)
  • 1 T Olive Oil

Other

  • 8 oz Whole Wheat Pasta
  • 8 oz Shrimp, peeled, deveined
  • 2-3 C Zucchini, Yellow Squash, Red Bells, julienned
  • 2 T Olive Oil, divided
  • 2t Salt, divided
  • 2 t Pepper, divided

Prepare

  • Whisk together all sauce ingredients until blended, set aside
  • Boil up the pasta to your liking
  • While pasta is cooking, in a large pan, sautee the veggies in 1T Olive over medium high heat, season with 1t salt and 1t pepper; remove and set aside. Repeat the sautee with the shrimp using the remaining olive oil, salt and pepper. Remove and set aside.
  • When the pasta is done, drain and immediately place in a large bowl with the sauce, toss to coat.

Deliver

  • Plate up a tangle of pasta, top with some veggies and shrimp, that’s all.

All of the research assistants loved this quick-fix meal, which took about 15 minutes to prepare from start to finish, including prep. Without the shrimp you are going vegan and the two vegan assistants are leveraging the results to further their not so secret agenda of vegan domination of the planet.

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s