I got engrossed in a puzzle yesterday, and POOF, the whole day was gone. I had plans and aspirations of a long yoga session and making some big time progress in the book I’m reading. None of it happened. We left the house at 5pm to run an errand (isn’t running errands as a family on Saturday evening the pinnacle of quality family time!?)…and stopped by Taco Bell to pick-up dinner for the girls.
They love Taco Bell. I am not to thank for this fact.
Mark, being the frugal person that he is, ordered burritos off the dollar menu…which neither girls ended up liking. They ended up fighting over the 1 taco I’d gotten for myself. Sigh…
I think everyone has those days – a total lack of productivity. Feeling a bit of remorse over doing NOTHING, I did a pokey walk on the treadmill around 6:30pm (while reading my book!) and finished it off with a quick 10 minutes of very satisfying yoga flow. Settling in for a fire and a crappy 80’s movie chosen by my groom was all the more enjoyable after expending a bit of energy. But for real, he has the WORST taste in movies. Stand By Me was HORRIBLE.
In truth, I love quiet days at home with absolutely NOTHING going on. They’re far and few between and I think that’s what makes them all the sweeter. The weeks go by in a blur and less and less I find that there’s ample time to get a halfway decent meal on the table. Much less something the kids and adults will both enjoy.
Well, folks. This was one of those meals. We used every drop of peanut butter in the house to whip up this gem, but it was totally worth the emergency peanut butter situation. There was silence, slurping, and enjoyment by all as this meal was consumed during a particularly busy night last week. You can swap in more veggies or a different protein, as preferred. I just love shrimp for their quick cook on a busy night!
30-Minute Spicy Peanut Butter Noodles with Shrimp
This all-in-one meal is packed with flavor, texture, and color. Kid-friendly and something the whole family will love. Consider decreasing the spice for the littles unless they're game for a little heat!
Ingredients
- 1 lb linguine noodles
- 2 Tbsp olive oil, divided
- 4 cloves garlic, minced
- 2 Tbsp fresh grated ginger
- ⅔ cup creamy peanut butter
- 1/4 cup low-sodium soy sauce
- 1/2-3/4 cup hot water
- 1 Tbsp rice vinegar
- 1 Tbsp toasted sesame oil
- 1 Tbsp sriracha
- 1 Tbsp maple syrup
- 1/4 tsp red pepper flakes
- 2 tsp chili garlic sauce
- 1 lb large, raw shrimp, peeled and deveined
- 2 bell peppers, thinly sliced then halved
- 1/4 cup chopped peanuts, for serving
- 1/2 cup sliced green onions, for serving
- 1/2 cup chopped cilantro, for serving
Instructions
- Bring a large pot of water to a rolling boil over high heat. Add linguine and cook for 7-9 minutes or according to package directions, until al dente. Drain and rinse with running water; set aside.
- Meanwhile, heat 1 tablespoon olive oil in a small sauce pan over medium-low heat. Once hot, add the garlic and ginger; cook for 1 minute, stirring constantly. Reduce heat to low; add peanut butter, soy sauce, 1/2 cup water, rice vinegar, sesame oil, sriracha, syrup, red pepper flakes, and chili garlic sauce; stir and bring to a gentle simmer. Add more water to thin, as needed or desired. Once hot and well-combined, turn off heat and set aside.
- When linguine is done cooking, return pot to medium-high heat, adding the remaining olive oil. Once hot, add the bell pepper and cook for 1-2 minutes.
- Add the shrimp to the pot and cook for 4-5 minutes or until pink and cooked through and peppers are tender.
- Add linguine to the pot, along with the peanut sauce; toss to coat and heat through for 1-2 minutes.
- Serve topped with peanuts, green onion, and cilantro.
Notes
Recipe adapted from Eat with Clarity
Nutrition Information:
Yield: 7 Serving Size: 1Amount Per Serving: Calories: 518Total Fat: 21.0gCholesterol: 72mgSodium: 760mgCarbohydrates: 61.4gFiber: 5.0gSugar: 7.1gProtein: 23.9g
Crazy for peanut butter? Check out some other nut butter recipes!
- Peanut Sauce Rice Noodles with Tofu and Veggies
- Vegan Peanut Butter Pie
- Peanut Sesame Noodles with Chicken and Veggies
- No-Bake Peanut Butter Granola Cups
- Tofu “Stir Fry” with Peanut Sauce
Weekly Menu: March 27th – Apri 1st
- Sunday: beef tacos
- Monday: Hatch Chile Enchiladas
- Tuesday: Whole Wheat Spaghetti Carbonara with broccoli and garlic bread
- Wednesday: potstickers / leftovers
- Thursday: out for my mom’s birthday!
Be well,
