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Pasta Salad with Shrimp and Peanut Butter-Ginger Dressing

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I love Asian food and this salad has all those wonderful flavors... The dressing is rich and spicy, with peanut butter, honey, ginger, chile paste and soy sauce;  but the scallions add a bit of freshness to the bite. Roasted bell peppers and decadent shrimp complete this perfect summer salad! It is a whole meal on its own. Enjoy!

Serves 6

Ingredients:

  • ½ cup reduced-sodium soy sauce
  • ½ cup honey
  • ¼ cup rice vinegar
  • 2 tablespoons dark sesame oil
  • 2 tablespoons chili paste
  • 1 ½ tablespoon fresh ginger, minced
  • 1/3 cup peanut butter
  • ½ cup vegetable oil
  • 2 orange bell peppers, cored, seeded and quartered
  • 2 tablespoons extra virgin olive oil, divided
  • 1 pound large shrimp, cleaned and deveined
  • 10 ounces cooked egg noodles
  • 1 ½ cup scallions, finely chopped
  • 3 tablespoons toasted sesame seeds

Directions:

In a medium bowl, mix the soy-sauce, honey, rice vinegar, sesame oil, chili paste, ginger, and peanut butter. Slowly add the vegetable oil, constantly whisking until incorporated. If it turns out to thick, add 2 tablespoons of water. Set aside.

Preheat oven to 350 degrees F. Place bell peppers in a medium baking dish and brush with 1 tablespoon of olive oil. Roast for 20 minutes in a convection oven, or 25 to 30 minutes in a regular oven. Remove and let in coll. Chop and set aside.

In a skillet heat the remaining olive oil until shimmering. Sauté shrimp for about 1 ½ to 2 minutes, or until it turns pink and starts to curl. Remove from heat and let it cool.

In a large bowl, add noodles, shrimp, and bell peppers. Fold in dressing and scallions. Top with toasted sesame seeds. Serve it immediately or refrigerate for up to 4 hours before serving.

Cook's Notes:

The orange bell peppers can be substituted for red or yellow bell peppers. Roasting the bell peppers will release its natural sugars and make it really tender and sweet.

Egg noodles can be replaced by a different kind of pasta, like penne or rotini.

This salad is great for a warm summer day and the shrimp can be grilled instead of sautéed. Grilling will add a smoky flavor to this recipe and it will be good!!!

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Nutrition Facts:

6 Servings

Amount Per Serving
 
Calories 595.4
 
Total Fat 29.6 g

Cholesterol 160.0 mg
 
Sodium 1,321.1 mg
 
Potassium 348.4 mg
 
Total Carbohydrate 60.4 g
          
Dietary Fiber 1.7 g
          
Sugars 24.0 g
 
Protein 23.6 g

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