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Thai Noodles with Shrimp



1 lb                 Shrimp, peeled & deveined
1 Tbsp            Canola oil
1 cup              Robert Rothschild Farm Chili & Cilantro Dip
½ cup             Soy sauce
8 oz                Angel hair pasta, uncooked
1 cup              Carrots. shredded
2 Tbsp            Peanut butter, chunky

Cook angel hair pasta according to directions on package. Meanwhile, sauté shrimp in a large heated skillet with canola oil and half a jar of Chili & Cilantro Dip, about 2 minutes. Add carrots and sauté for an additional 3 minutes, until shrimp is cooked through and carrots are crisp but tender. Stir in peanut butter, soy sauce, and additional Chili & Cilantro Dip. Drain pasta and add to a large bowl. Add shrimp and sauce to bowl and toss to coat.

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