2006-12-30

8 ounces spaghetti
1 Tbsp vegetable oil
1 8oz. pkg. pre-sliced mushrooms
2 cups pre-shredded carrots
1/2 lb. already peeled and deveined medium-sized shrimp
4 oz. (1 cup) fresh snow peas
1 jar (8 oz) Thai peanut sauce
1/4 cup fresh cilantro sprigs, for garnish
4 lime wedges, for garnish (optional)

Boil pasta according to package directions.

Heat oil in a large skillet over medium-high heat. Add the mushrooms and carrots and cook, stirring, until the mushrooms begin to yield their liquid - about 3 minutes. Add the shrimp and cook, stirring, until they turn pink and opaque and are cooked through - about 3 minutes longer. I used the already cooked shrimp so just tossed them in to heat them up.

During the last 2 minutes of the pasta boiling, toss in the snow peas.

Add the peanut sauce to the shrimp in the skillet, stir to mix, cook until the peanut sauce is heated through.

Drain the spaghetti and add it to the sauce. Or put the spaghetti back into it's pan and add the shrimp/sauce to the spaghetti - depends on which pan is bigger.

Tip: Don't care for shrimp? Add baked popcorn chicken pieces instead.

Recipe from one of my favorite books - The Dinner Doctor