Let me tell you about something that makes Matt happy. He likes going through the fridge, the freezer, the pantry, looking for bits and pieces of things to use up or somehow make into a brand-new dish. I call it the Holdover from His Bachelor Days, or as other Americans know it, Being Canadian. Now I am not saying this to mock but I do understand that as a single girl in Atlanta, I was absolutely crappy about using up odds and ends. I cannot tell you how many times I had to throw food out that could have truly found a second purpose.

Maybe he’s rubbing off on me but I think he was proud of me for this dish.

Utilizing not one, not two, but THREE last bits o’ things, I whipped up this dinner. The only things I bought new were the jar of peanut sauce and the bell pepper. Of course, if you don’t have any leftover rice noodles lurking in your pantry, spaghetti will do just fine.

Peanut Noodle Salad with Shrimp

8 oz. spaghetti, linguine or rice vermacelli

3/4 lb. shrimp, peeled and deveined

3/4 cup frozen peas

3/4 to 1 cup peanut sauce

1 red bell pepper, seeded and thinly sliced

Prepare spaghetti according to package directions. During last minute of cooking, add shrimp and peas. Drain and rinse with cold water. Drain again. Transfer to a serving bowl and mix with 3/4 cup peanut sauce. Top with bell pepper slices. If dry, add peanut sauce a tablespoon at a time until smooth.