Peanut Sauce Fettuccine with Shrimp and Veggies
Prep 10M | Cook 20M | Enjoy in 30M
Peanut sauce, known as bumbu kacang, is very popular in Indonesian cuisine. Often paired with skewered meat to make satay or as a dipping sauce with vegetables, this spicy, sweet sauce also works very well in pasta dishes like this shrimp fettuccine. This recipe is part of our August meal plan.
Ingredients:
12 oz fettuccine noodles, uncooked
1 cup red bell pepper, sliced
1 cup snow peas, trimmed and halved
1 cup broccoli, cut into small florets
2 cups bean sprouts
1/3 cup green onions, thinly sliced
½ cup no-salt-added chicken broth
2 tsp sesame oil
2 tbsp peanut butter
2 tbsp low sodium soy sauce
1 tbsp rice vinegar or white vinegar
1 tsp ginger root, grated
1 clove garlic, minced
¼ tsp chili flakes (optional)
1 lb shrimp, cooked, peeled
¼ cup fresh cilantro, chopped (optional)
Directions:
- Cook fettuccine noodles in boiling salted water according to package directions.
- Meanwhile, to prepare sauce, combine all ingredients except shrimp in a large saucepan. Bring to a boil, then reduce heat to medium.
- Cook, stirring, until sauce has thickened and vegetables are tender, about 4-5 minutes.
- Just before serving, add cooked shrimp and stir just until heated through.
- Remove from heat and toss together with hot pasta. Sprinkle with fresh chopped cilantro, if desired.
- Serve and enjoy!
Nutritional Facts:
Serves 4 (1 ½ cup per serving)
Nutritional analysis per serving
525 calories
8 g fat
44 g protein
75 g carbohydrate (67 g available carbohydrate)
8 g fibre
482 mg sodium
