Spicy Shrimp and Peanut Noodles

This recipe seems to always be a hit with all generations around here.  It has an exotic feel to it without containing any hard-to-find or hard-to-pronounce ingredients.  The concentrated stock lends a deep, rich flavor while leaving the sauce deliciously thick so it really coats the noodles and veggies.  Using broth or a more liquid-y stock results in a thinner sauce that, while still yummy, won’t cling to all the meal components in the same way.  This one comes together very quickly, but has enough zip and variety to still impress when entertaining.  I love dishes like that!


2 tablespoons vegetable oil

2 red bell peppers, julienned into strips

8 oz. button mushrooms, sliced

8 oz. frozen broccoli florets

1 pound cooked medium shrimp, rinsed under cool water with tails removed

1/2 cup crunchy peanut butter

1/3 cup low-sodium soy sauce (regular soy sauce may be used, but may be on the salty side for some palettes)

juice of 2 limes

1 tub concentrated Knorr Homestyle Stock (the chicken variety)

2 teaspoons minced garlic

1/2 teaspoon red pepper flakes

12 oz. whole wheat or multi-grain thin spaghetti





Heat oil in large skillet over medium heat.  Stir-fry peppers and mushrooms until just tender.  Meanwhile, bring a large stock pot of water to a boil.  Cook pasta according to package directions, or about 5-6 minutes.  Drain pasta and set aside.  Return hot stock pot to a burner set on low heat.  To this large pot, add the peanut butter, soy sauce, lime juice, Knorr Homestyle Stock, garlic, and red pepper flakes.  Stir occasionally until peanut butter is fully melted and all ingredients are well-mixed.  To the peppers and mushrooms, add the frozen broccoli and stir gently until broccoli is hot, but still crisp.  Combine the de-tailed shrimp with the veggies and heat until shrimp are warmed through.  Since the shrimp comes fully cooked, this is a pretty quick process.  Pour shrimp and veggie mixture into the peanut sauce and stir gently.  Add the drained thin spaghetti noodles and toss lightly.  Serve immediately.


makes 6 servings


(disclosure:  The concentrated stock used in this recipe was provided to me from Knorr, through BlogHer.  The recipe and opinions are completely mine and no additional compensation has been provided.)


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