Spicy thai peanut pasta with sambal lemon shrimp.
What's up everyone?
Rachel Ray, Rachel Ray fam,
I'm super excited to make this dish with you.
This is my pantry recipe.
I have my water boiling here.
I'm gonna heat up my pan to get it nice and smoking hot
so that we can get a nice caramelization going
and make sure everything looks,
tastes delicious with high, high heat.
That's how I like to cook, high, high heat.
All right, so, we have our water going.
First things first, the pasta's gonna take
about six to eight minutes so let's just
get the pasta and the linguine right in.
Right now, we're gonna to put that in.
I already salted the water a little bit.
So, we have our pan here, it's super hot,
you can see the smoke coming up already.
First thing we're gonna do is
we're gonna take half a stick of butter,
we're just gonna give it a nice kind of toss.
It's gonna brown a little bit, but that's okay.
All right, you hear all the sautéing,
and it's all crackin' and poppin'.
This is what you want.
That high heat to develop those flavors.
We're gonna season it with a little bit of salt.
Keep in mind, this has a lot of soy sauce
and elements of salt here,
so you don't want to go overboard.
Next step, we're gonna hit it with some of our sambal.
This is the spice, the sweet, the heat, all in one.
Oh, there you go.
(shrimp sizzling)
All right, and then after that,
we're gonna hit it with some lemon juice.
That's the juice of one lemon.
All right, so we're gonna toss this around.
You don't need to fully cook the shrimp.
Reason being it's gonna sit while we get
the other elements going.
It's also gonna get mixed in and heated up again
once we add the pasta with the sauce,
so as long as the shrimp is like 60, 75% cooked,
you are good to go.
Look how good that looks.
Yeah, buddy.
All right, here's the beauty about this,
you don't need to clean the pan fully,
it just needs to be kind of wiped off
so that we can saute off if there's no extra burnt bits.
So, I'm just gonna do a quick rinse
and then I'm gonna get the pan,
while it's still kind of hot, right back on the stove top.
High heat still, while it rests there
and it continues to get hot,
I'll take a towel and I'll just wipe down
any of the excess bits that may burn
and then we can continue.
Let's put in a little bit of vegetable oil
along with our sesame oil.
The reason why you do the two together
is so that the vegetable oil will allow the sesame oil
to touch the pan without burning
'cause sesame oil can burn very quickly
so you dilute it a little bit
to mitigate some of that burning.
And then, now we're gonna put in our three cloves
of thinly sliced garlic right into the heat,
caramelized and get nice and brown and toasted.
You're just gonna hear that sizzle.
The second that they get golden brown,
we're ready to start adding
the other elements of our sauce.
So, we're gonna go for about
three tablespoons of peanut butter.
All right, right there, so good.
I love me some good peanut butter.
Next up, we're gonna hit it with some soy,
perfect, and then we're gonna throw in some brown sugar,
and of course, a little bit of rice wine vinegar.
So, now we have the accent of both the lemon
and then of course the brown sugar
and then the sweetness and the tanginess
and of course the salt.
And we're gonna compliment the sambal chili
with our sriracha, right here.
All right, so that way we can get some of that spice
and sweetness going with it.
And you're gonna see everything really start
to thicken it up and then at this point
the peanut butter starts to melt
and everything starts to reduce.
Let's throw in our last half stick of butter
and this is really gonna make the sauce.
This is gonna kinda combine with everything,
gonna make things kind of viscous,
gonna obviously bring that creamy, butteriness to it,
but it's also gonna help things not burn or anything.
We're gonna throw in our shrimp
with all that lovely sauce and the base as well
and then we'd give another trick.
The trick is, see that that's all good stuff,
we're gonna take some of the pasta water just a little bit.
We're gonna kind of go clean the bowl like this
and then put that right in too.
That way we capture every morsel
and every drip and ounce of sauce.
Our pasta's finished so now we'll take our pasta.
So, the beauty here is that I can turn off the heat
because the residual heat from the pan and the pasta
and the water and the sauce and the shrimp, it's all good.
It'll melt, it'll stay hot and warm,
everything's already pretty much cooked.
And now, we're gonna just add a little bit
of our aromatics.
So, our aromatics here are, we have basil,
we have cilantro, and the course, we have a mix.
So, now we're gonna take all of that
and just put it in, it'll add a nice kind of hue
color of green.
Look how beautiful this looks
with all these different colors.
You want to have that great smell, the flavors, the sauce,
everything about it.
Oh yeah, look at that, look at that.
That's the beauty about pantry cooking,
it's so easy, this recipe is so simple
and yet it is so delicious.