Peanut Fettuccine with Shrimp, Carrots, and Snow Peas
Peanut Fettuccine with Shrimp, Carrots, and Snow Peas is a dairy free recipe with 6 servings. This main course has 364 calories, 26g of protein, and 11g of fat per serving. This recipe covers 27% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. If you have sugar, shrimp, peanut oil, and a few other ingredients on hand, you can make it. To use up the peanut oil you could follow this main course with the Salted Peanut Toffee Cookies as a dessert.
Instructions
Cook pasta according to package directions, omitting salt and fat.
Drain in a colander over a bowl, reserving 1/2 cup cooking liquid. Set pasta aside.
Combine reserved liquid and peanut butter in a small bowl, stirring with a whisk until combined. Set aside.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
Add snow peas and carrots; stir-fry 3 minutes. Stir in ginger and garlic; stir-fry 2 minutes or until vegetables are tender.
Add 1/4 cup broth; cook 1 minute. Spoon carrot mixture into a large bowl; keep warm.
Add remaining 1 teaspoon oil to pan.
Add shrimp; stir-fry 2 minutes or until shrimp are done.
Add shrimp to carrot mixture; keep warm.
Combine remaining 1/2 cup broth, sugar, soy sauce, and chili sauce in a small bowl, stirring with a whisk until sugar dissolves.
Add soy sauce mixture and peanut butter mixture to pan. Reduce heat; simmer 3 minutes or until slightly thick.
Add pasta to pan, tossing to coat. Stir in the shrimp mixture; cook 2 minutes or until thoroughly heated, tossing to coat.