INGREDIENTS
           • 250 grams Uncooked Pasta (Prepared according to package instructions)
          • 2 tbsp. Cooking Oil
          • ¼ cup Chopped Onion
          • 2 tbsp. Chopped Garlic
          • 1 cup Shrimp, Peeled and Deveined
          • 1 cup All Purpose Cream
          • ½ cup Water
          • ¼ cup Lily’s Peanut Butter
          • 1 piece Chicken Broth Cube
          • ½ cup chopped Bell Pepper
          • 1 tbsp. Sesame Oil
          • ½ cup Mushrooms
          • 3 tbsp. Chopped Cilantro
          • 1 tbsp. Toasted Garlic Bits
          • 1 tbsp. Chopped Cilantro
          • Salt and Pepper to taste

PROCEDURE
          ​• Heat oil in a pan and sauté onion and garlic until onion is translucent and garlic is golden.
          • Add in the shrimp and continue sautéing until slightly pink.
          • Stir in the all-purpose cream, water, Lily’s Peanut Butter, and broth cube until everything is well incorporated.
          • Add Bell Pepper, Sesame Oil, Mushrooms, and 2 tbsp. Cilantro.
          • Season with salt and pepper to taste.
          • Serve the sauce tossed in cooked pasta and topped with toasted garlic bits and cilantro.