Dinner

Shrimp Thai Pasta Salad

Written by: Diana Yen

Time: 30 minutes
SERVINGS: 4-6
Shrimp Thai Pasta Salad

Diana Yen is a food stylist and recipe developer. She’s currently working on her new cookbook, SLOW BURN, all about approachable live-fire cooking over a fire pit. Her projects with leading food and lifestyle brands focus on the simplicity and elegance of everyday meals. With a background in home and lifestyle design, she strives to bring a sense of beauty and community to the table.

Ingredients

Ingredients:

  • 1/2 cup creamy peanut butter
  • 1/4 cup soy sauce
  • 3 tablespoons Alive Extra Virgin Olive Oil
  • 2 tablespoons maple syrup
  • 1/2 lime, zested and juiced
  • 2 tablespoons chile crisp or sriracha
  • 1 garlic clove, grated
  • 1/4 cup water, plus more as needed
  • Kosher salt and freshly ground black pepper
  • 1 (16-ounce) box short pasta (penne, bowtie, rigatoni, or campanelle)
  • 1 lb. shrimp, peeled and deveined
  • 1 red or yellow bell pepper, seeded and sliced into thin strips
  • 1 pint sungold or cherry tomatoes, halved
  • 2 green onions, sliced
  • 1/2 cup roasted peanuts, roughly chopped
  • 1/4 cup torn Thai or regular basil leaves
  • Edible flowers, to garnish (optional)

Instructions

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

What You'll Need

Alive Extra Virgin Olive Oil Alive Extra Virgin Olive Oil
Alive Extra Virgin Olive Oil
Sold Out
Herbaceous, grassy flavor for drizzling or dipping 4.9 Stars,514 reviews

Reading next

Orange Cardamom Olive Oil Cake Trifles

Orange Cardamom Olive Oil Cake Trifles

VG
Olive Oil Washed Negroni

Olive Oil Washed Negroni