Linguine with Spicy Thai Shrimp Sauce

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Linguine with Spicy Thai Shrimp SauceServes 4

12 oz. Linguine, uncooked
12 oz. fresh medium shrimp, peeled and deveined, or 12 oz. small frozen shrimp, thawed
3 red bell peppers, seeds and stems removed, cut into bite-size, thin strips
3 scallions, thinly sliced (white part and tips of green part)
2 tbsp. smooth peanut butter
1 tbsp. sesame oil
1/2 cup low-sodium chicken broth or water
1/2 tsp. crushed red pepper flakes
1 jalapeño pepper, stemmed, seeded and thinly sliced
1/2 tsp. ground ginger
1 tbsp. low-sodium soy sauce
1 tbsp. mild white vinegar
Noodles Thai Shrimp Sauce

Prepare linguine according to package directions. While noodles are cooking, combine remaining ingredients in a saucepan and place over low heat. Cover and simmer until the sauce is smooth and the shrimp are cooked through, about 2 minutes.

When linguine is done, drain well and transfer to a large bowl. Add sauce and toss gently until well combined. Serve immediately.