Ingredients 1 lb Shrimp, peeled & deveined 1 Tbsp Canola oil 1 cup Robert Rothschild Farm Chili & Cilantro Dip ½ cup Soy sauce 8 oz Angel hair pasta, uncooked 1 cup Carrots. shredded 2 Tbsp Peanut butter, chunky
Instructions Cook angel hair pasta according to directions on package. Meanwhile, sauté shrimp in a large heated skillet with canola oil and half a jar of Chili & Cilantro Dip, about 2 minutes. Add carrots and sauté for an additional 3 minutes, until shrimp is cooked through and carrots are crisp but tender. Stir in peanut butter, soy sauce, and additional Chili & Cilantro Dip. Drain pasta and add to a large bowl. Add shrimp and sauce to bowl and toss to coat.