2poundsshrimppeeled and deveined (16/20 or 26/30 count)
1cupjulienne-cut vegetablescelery, carrots, bell pepper, and/or onion
1tablespoonchopped cilantrodivided use
1tablespoonchopped peanutsdivided use
10ounceslinguineprepared according to the package directions
2tablespoonschopped green onionsto garnish
Instructions
Sauce
Place all the sauce ingredients except for the crushed red pepper in a blender and blend well.
Then stir in the crushed red pepper.
Transfer the sauce to an air-tight container and store in the refrigerator. The sauce will keep for 4 to 5 days.
Pasta
Place a sauté pan over medium heat. Add the butter and garlic to the pan and cook for 1 minute.
Add the shrimp and cook for 3 minutes, turning occasionally to ensure even cooking. Add additional butter if the pan becomes too dry.
Add the julienned vegetables, half of the cilantro, half of the peanuts, and 1/2 cup of Thai sauce (or more to taste) and mix well. Remove the pan from the heat.
Remove the shrimp from the vegetable mixture and set the shrimp aside.
Combine the vegetable mixture with the prepared linguine and toss to coat.
Divide the pasta with vegetables and sauce between 4 serving bowls.
Place the reserved shrimp, tails up, around the rims of the bowls, facing toward the middle.
Garnish the center of each bowl with the green onions and the remaining peanuts and cilantro.