Haddys Shrimp Pasta

• 12 ounces, weight Whole Wheat Pasta (1 X 375 Gram Pkg)
• 13 cups Chopped Green Onion
• 1/2 cups Sodium-reduced Chicken Broth
• 2 teaspoons Sesame Oil
• 2 Tablespoons Peanut Butter
• 1- 1/2 Tablespoon Soya Sauce
• 1 Tablespoon Balsamic Vinegar
• 1 teaspoon Grated Fresh Ginger
• 1 clove Garlic
• 1/2 teaspoons Red Pepper Flakes
• 1 pound Cooked, Deveined Shrimp
• 1 Large Red Pepper, Cut Into Thin Strips
• 1 cup Frozen, Shelled Edamame, Defrosted

1. Cook the pasta according to package instructions, drain and then cover and set aside.
2. In a large skillet, over medium-low heat, cook the green onion, chicken broth, sesame oil, peanut butter, soya sauce, balsamic vinegar, ginger, garlic, and red pepper flakes until thickened slightly (about 5 minutes).
3. Add in the shrimp and cook until the shrimp is heated through (about 2-3 minutes).
4. Toss the cooked linguine, red pepper, edamame and sauce together and serve.
5. Adapted from a family recipe handed down to me by Hadley Dyer, original source unknown.

pasta, green onion, chicken broth, sesame oil, peanut butter, soya sauce, balsamic vinegar, fresh ginger, clove garlic, red pepper, shrimp, red pepper, frozen

Taken from tastykitchen.com/recipes/main-courses/haddye28099s-shrimp-pasta/ (may not work)