Recipe from Taste and Tell

Simple and delicious!  J and I both really enjoyed this dish, and it was just as good for lunch the next day!

I did adjust the amount of shrimp to pasta – 1 lb of each.

1 lb fresh or frozen shrimp, peeled and deveined
1 lb pasta (I used fettucine)
5 c broccoli florets (12 ou)
1/3 c creamy peanut butter
1/4 c soy sauce
3 T rice vinegar
2 T sesame oil
1 T chile oil
1 T fresh grated ginger
3 cloves garlic, minced
4 green onions, chopped
1/3 c cashews or almonds

Cook spaghetti according to package directions in a large pot.  With about 5 minutes to go, add the broccoli. With about 2-3 minutes to go, add the shrimp and cook until shrimp is pink and opaque and pasta is done.

Strain and then return to pot.

In the meantime, mix together the soy sauce and peanut butter.  Add the sesame and chile oils, ginger and garlic.  Toss this mixture with the pasta, onions, and cashews or almonds.

Serve and enjoy!