Shrimp And Edamame Penne With Peanut Sauce

• 8 ounces uncooked penne
• 1 pound peeled and deveined shrimp
• 1 cup julienne-cut carrots
• 2 garlic cloves
• 1 cup packed fresh cilantro leaves
• 1/2 cup creamy peanut butter
• 1/3 cup soy sauce
• 1/4 cup water
• 1 tablespoon dark sesame oil
• 1 teaspoon chili oil
• 1 large cucumber, halved, seeded, and sliced
• 1/2 (10-ounce) package edamame (about 1 cup)

1. Cook pasta in boiling salted water according to package directions. Two minutes before pasta is al dente, add shrimp and carrot. Cook 2 minutes or until shrimp are done. Drain.
2. Process garlic in a blender or food processor until finely chopped. Add cilantro and next 5 ingredients; process until smooth.
3. Toss cooked pasta, cucumber, edamame and dressing in a large bowl. Cover and chill at least 2 hours before serving.
4. The Case for Wine: Carlos Kainz owns and manages Dulces Latin Bistro in Seattle, Washington, along with his wife, chef Julie Guerrero. "I always like to match wines that have a little spice in their makeup with piquant Thai dishes. Vasse Felix Adams Road Shiraz ($15) works well here. This peppery Aussie loves spicy food; it has earthy aromas and clean, rich flavors of cassis and chocolate."

penne, shrimp, juliennecut carrots, garlic, cilantro, peanut butter, soy sauce, water, sesame oil, chili oil, cucumber

Taken from www.myrecipes.com/recipe/shrimp-edamame-penne-with-peanut-sauce (may not work)