Recipes..Spicy Thai Shrimp Pasta yummy

INGREDIENTS
SAUCE:
1 large red bell pepper, seeded and sliced into large pieces
4 serrano peppers, stems removed, seeded and deveined*
3 stalks lemongrass, (outer shell removed and cut off fibrous bottom) sliced into smaller pieces
2 garlic cloves
1 (3" piece) fresh ginger, peeled and cubed
3/4 cup vegetable oil
1/2 cup creamy peanut butter (not natural)
1/4 cup fish sauce
1 Tablespoon chili garlic sauce
juice of one lime
SHRIMP:
2 Tablespoons vegetable oil
2 lbs (16-20 per lb) extra large shrimp, deveined, shells and tails removed and sliced lengthwise
1 lb dry angel hair pasta, prepared according to package directions
chopped cilantro and sliced green onion for garnish
Sweet Red Chili Sauce
Lime wedges and red pepper flakes (optional)
DIRECTIONS

Add all ingredients for the sauce into the bowl of a blender. Puree until completely smooth. Set aside.
Over medium heat in a very large nonstick pan, saute shrimp in remaining 2 Tablespoons oil until opaque. Add reserved sauce from blender and warm over gentle heat. Stir in cooked pasta until combined. (It will seem like there is a lot of sauce, however the pasta will soak it all up...like magic.)
Garnish with sliced green onion and drizzle each serving with Sweet Red Chili Sauce (it's a must).
Note: I also suggest serving with extra lime wedges and even red pepper flakes are a delicious addition.
*Serrano peppers add a nice, smooth heat to this dish. I like to seed and devein three of them and leave the fourth one intact, removing the stem, but leaving the seeds and veins. This gives the dish its spicy kick. I always suggest wearing gloves when working with spicy peppers.

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