Shrimp and Edamame Penne with Peanut Sauce

Ingredients

• 1 cup julienne-cut carrots 
• 1 teaspoon chili oil 
• 0.5 cup creamy peanut butter 
• 1 large cucumber halved seeded sliced
• 1 tablespoon sesame oil dark
• 10 ounce edamame ( 1 cup)
• 1 cup cilantro leaves fresh packed
• 2  garlic cloves 
• 8 ounces penne pasta uncooked
• 1 pound shrimp deveined peeled
• 0.3 cup soya sauce 
• 0.3 cup water 

Equipment

• food processor
• bowl
• blender

Directions

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.
2. Drain.
3. Process garlic in a blender or food processor until finely chopped.
4. Add cilantro and next 5 ingredients; process until smooth.
5. Toss cooked pasta, cucumber, edamame and dressing in a large bowl. Cover and chill at least 2 hours before serving.
6. 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 ($1
7. works well here. This peppery Aussie loves spicy food; it has earthy aromas and clean, rich flavors of cassis and chocolate."