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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.
[close type="rte"] [open type="ingredients"] [ingredient product="false" text="1/2 cup creamy peanut butter"] [ingredient product="false" text="1⁄4 cup soy sauce"] [ingredient product="true" handle="alive" title="Brightland ALIVE olive oil" text="3 tablespoons of PRODUCT"] [ingredient product="false" text="2 tablespoons maple syrup"] [ingredient product="false" text="1⁄2 lime, zested and juiced"] [ingredient product="false" text="2 tablespoons chile crisp or sriracha"] [ingredient product="false" text="1 garlic clove, grated"] [ingredient product="false" text="1⁄4 cup water, plus more"] [ingredient product="false" text="kosher salt and freshly ground black pepper"] [ingredient product="false" text="1 16-ounce box short pasta (like penne, bowtie, rigatoni, or campanelle)"] [ingredient product="false" text="1 lb. shrimp, peeled and deveined"] [ingredient product="false" text="1 red or yellow bell pepper, seeded, sliced into thin strips"] [ingredient product="false" text="1 pint sungold or cherry tomatoes, halved"] [ingredient product="false" text="2 green onions, sliced"] [ingredient product="false" text="1/2 cup roasted peanuts, roughly chopped"] [ingredient product="false" text="1⁄4 cup torn thai or regular basil leaves"] [ingredient product="false" text="Edible flowers, to garnish (optional)"] [close type="ingredients"] [open type="instructions"] [instruction step="1" text="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 1⁄2 cup of spicy peanut sauce on the side."] [instruction step="2" text="Bring a pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain (don’t rinse in cold water), then toss hot pasta in the large bowl with peanut sauce. Set aside to let flavors absorb. Can make ahead to this step and store covered in the fridge for up to 3 days. Let come to room temperature before serving."] [instruction step="3" text="Prepare grill to medium high heat. Toss shrimp with 2 tablespoons olive oil; season with salt and pepper. Grill shrimp 1-2 minutes on each side, until pink and cooked through."] [instruction step="4" text="Toss pasta, bell peppers, tomatoes, green onions, peanuts, and shrimp with reserved peanut sauce. Finish each dish with basil and edible flowers."] [close type="instructions"] [open type="images" count="1"] [close type="images"]
