Julia’s Peanut Basil Linguine


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Prep Time: 30 minutes


  • 1 box of linguine pasta (cooked)
  • 6 eggs (scrambled and cut into small chunks)
  • 1 small onion (sliced into half rings)
  • 3 teaspoons of basil (chopped)
  • 5 tablespoons of peanut butter
  • 5 tablespoons of soy sauce
  • 4 teaspoons of garlic powder
  • 4 tablespoon of olive oil
  • 3 tablespoons of brown sugar
  • 1 teaspoon of Sriracha hot sauce

Step 1 – Combine together peanut butter, soy sauce, garlic powder, 1 tablespoon of the olive oil (save the rest for cooking), brown sugar and Sriracha hot sauce in a small bowl and stir until all ingredients are blended together to make the sauce.

Step 2 – Pour 3 tablespoons of olive oil into a heated wok on medium heat, add onion and cook for about 5 minutes or until slightly translucent.

Step 3 – Add blended sauce to the wok and stir for about 3 minutes on medium heat.

Step 4 – Turn heat to low and add linguine and scrambled eggs. Toss generously.

Step 5 – Plate pasta and sprinkle about 1/2 teaspoon of basil on each helping.


Julia’s Peanut Shrimp Fettuccine


This is a new pasta dish I made up the other night, bon appétit!

Prep Time: 30 minutes


  • 1 Box of Fettuccine Pasta
  • Half bag of frozen cooked Shrimp, deshelled, devained, no tails (about 35 medium sized Shrimp pieces)
  • 3 cloves of minced garlic
  • 3 tablespoon Olive Oil
  • 1 teaspoon of Garlic Salt
  • 1 tablespoon of Sriracha Hot Sauce
  • 3 tablespoons of Thai Peanut Sauce
  • 1 pinch of Curry Powder
  • 1 cup of freshly chopped Parsley

Boil and cook pasta as directed, drain and sprinkle with 2 tablespoons of Olive Oil to keep moist and set aside. In large frying pan on medium heat, combine 1 tablespoon of Olive Oil, add all Shrimp, sprinkle with Garlic Salt, Curry Powder and add Sriracha and Peanut Sauce. Stir and cover, let simmer for about 10 minutes, stirring occasionally. Plate pasta and add Shrimp mixture, top with a generous helping of fresh Parsley. ENJOY!