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