DIANA'S SHRIMP THAI PASTA SALAD

INGREDIENTS
INGREDIENTS

  • ½ cup creamy peanut butter
  • ¼ cup soy sauce
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons maple syrup
  • ½ lime, zested and juiced
  • 2 tablespoons chile crisp or sriracha
  • 1 garlic clove, grated
  • ¼ cup water, plus more
  • kosher salt and freshly ground black pepper
  • 1, 16-ounce box short pasta (penne, farfalle, rigatoni, or campanelle)
  • 1 lb. shrimp, peeled and deveined
  • 1 red or yellow bell pepper, seeded, sliced into thin strips
  • 1 pint sungold or cherry tomatoes, halved
  • 2 green onions, sliced
  • ½ cup roasted peanuts, roughly chopped
  • ¼ cup torn thai or regular basil leaves
  • Edible flowers to garnish
  • ½ cup creamy peanut butter
  • ¼ cup soy sauce
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons maple syrup
  • ½ lime, zested and juiced
  • 2 tablespoons chile crisp or sriracha
  • 1 garlic clove, grated
  • ¼ cup water, plus more
  • kosher salt and freshly ground black pepper
  • 1, 16-ounce box short pasta (penne, farfalle, rigatoni, or campanelle)
  • 1 lb. shrimp, peeled and deveined
  • 1 red or yellow bell pepper, seeded, sliced into thin strips
  • 1 pint sungold or cherry tomatoes, halved
  • 2 green onions, sliced
  • ½ cup roasted peanuts, roughly chopped
  • ¼ cup torn thai or regular basil leaves
  • Edible flowers to garnish

    • INSTRUCTIONS
    INSTRUCTIONS

    1. In a large bowl, whisk together peanut butter, soy sauce, 1 tablespoon olive oil, maple syrup, lime zest and juice, chile crisp, and garlic. Add water, and whisk in more by the tablespoon until sauce is a thick, but pourable consistency. Add more chile crisp or sriracha as desired. Set aside ½ cup of spicy peanut sauce on the side
    2. Bring a pot of salted water to a boil. Add pasta and cook according to package instructions until al dente
    3. Drain (don’t rinse in cold water), then toss hot pasta in the large bowl with peanut sauce. Set aside to let flavors absorb
    4. Can make ahead to this step and store covered in the fridge for up to 3 days. Let come to room temperature before serving
    5. Prepare grill to medium high heat
    6. Toss shrimp with 2 tablespoons olive oil, season with salt and pepper
    7. Grill shrimp 1-2 minutes on each side, until pink and cooked through
    8. Toss pasta, bell peppers, tomatoes, green onions, peanuts, and shrimp with reserved peanut sauce
    1. In a large bowl, whisk together peanut butter, soy sauce, 1 tablespoon olive oil, maple syrup, lime zest and juice, chile crisp, and garlic. Add water, and whisk in more by the tablespoon until sauce is a thick, but pourable consistency. Add more chile crisp or sriracha as desired. Set aside ½ cup of spicy peanut sauce on the side
    2. Bring a pot of salted water to a boil. Add pasta and cook according to package instructions until al dente
    3. Drain (don’t rinse in cold water), then toss hot pasta in the large bowl with peanut sauce. Set aside to let flavors absorb
    4. Can make ahead to this step and store covered in the fridge for up to 3 days. Let come to room temperature before serving
    5. Prepare grill to medium high heat
    6. Toss shrimp with 2 tablespoons olive oil, season with salt and pepper
    7. Grill shrimp 1-2 minutes on each side, until pink and cooked through
    8. Toss pasta, bell peppers, tomatoes, green onions, peanuts, and shrimp with reserved peanut sauce

    Diana is photographed wearing Ireland in our 1977 wash.

    Thanks for joining us 'in the kitchen with' Diana Yen!

    To keep up with Diana's work, including her creative studio, A LA CARTE, and upcoming cookbook, Slow Burn:

    @diana_yen_

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