Ingredients
1 lb. spaghetti
2 tsp. sesame oil
3 green onions, thinly sliced
2 tsp. freshly minced ginger
1 lb. shrimp
Kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
3 cloves garlic, minced
2 tbsp. cornstarch
1/3 c. low-sodium soy sauce
1/2 c. low-sodium chicken broth
1/4 c. sweet chili sauce
2 tbsp. Sriracha
2 tbsp. rice vinegar
1/2 c. roasted peanuts
Freshly chopped cilantro, for garnish
2 bell peppers, chopped
Preparation
Step 1Bring a large pot of salted water to boil. Add pasta and cook according to package directions. Drain. Step 2In a large skillet over medium heat, heat sesame oil. Add green onions and ginger and cook until fragrant, 1 minute. Add shrimp, then season with salt and pepper. Cook until opaque, 3 minutes, then remove from skillet. Step 3To same skillet, heat olive oil. Add bell peppers and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add cornstarch and stir to combine. Pour in soy sauce, chicken broth, sweet chili sauce, Sriracha, and rice vinegar and whisk until combined. Simmer for 1 to 2 minutes, until reduced slightly. Step 4Toss in pasta, shrimp, and peanuts. Garnish with cilantro before serving.
