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  • 1 lb. Medium shrimp, peeled and de-veined

  • One 8-ounce bottle Newman's own light Italian dressing or your favorite

  • 2 tablespoons chunky peanut butter

  • 1 tablespoon soy sauce

  • 1 tablespoon honey

  • 1 teaspoon grated peeled gingerroot

  • ½ teaspoon crushed red pepper flakes

  • 8 ounces cappellini or angel hair pasta

  • 1 tablespoon sesame oil

  • 2 tablespoon salad oil

  • 1 medium carrot, peeled and shredded

  • 1 cup chopped cilantro for garnish


  1. In a medium bowl, mix the shrimp with 1/3 cup of the dressing, cover and refrigerate for 1 hour

  2. In a small bowl, whisk together the peanut butter, soy sauce, honey, gingerroot, red pepper flakes, and the remaining dressing

  3. When the shrimp has finished marinating, drain and discard the dressing.

  4. Bring a large pot of salted water to a boil, add the pasta,

  5. And cook according to the package directions until firm but tender.

  6. Meanwhile, in a 4-quart saucepan, heat the salad oil, and sesame oil over high heat until very hot.

  7. Add the carrot and cook for 1 minute.

  8. Add the drained shrimp and green onions, and cook, stirring constantly, for about 3 minutes, or until the shrimp are opaque throughout.

  9. Drain the pasta, place in a large bowl, and add the peanut sauce and shrimp mixture. Toss to combine. Garnish with cilantro