Peanut Noodles with Broccoli and Shrimp

Not real sure where the basis for this recipe came from, but this is a dish I have been making for a while now.  I sometimes change the vegetables (snap peas and green beans are also good) or the meat (I also like sliced chicken breast) but the sauce remains much the same.  It's a little sour, a little sweet, with a great nutty start.  The stronger flavors of broccoli and garlic tone down the shrimp nicely as well.  It's tasty all around.

Serves 2-3

8 oz linguine
1 tablespoon olive oil
3 cloves garlic, minced
1 lb raw shrimp, skinned and deveined
1 1/2 cup broccoli pieces
2 tablespoons water
Salt and pepper to taste
1 1/2 tablespoon cider vinegar
1 1/2 tablespoon brown sugar
1/3 cup creamy peanut butter

1. Cook pasta to al dente.  While pasta is cooking, clean shrimp, mince garlic, and cut broccoli into bite-sized pieces.  Drain and set aside.
2. In saucepan where you cooked the pasta, heat oil over medium heat.  Saute garlic until soft, about 2 minutes.  Add drained shrimp and saute until shrimp is lightly browned.  Stir in broccoli, drizzle with water, and season with salt and pepper.  Cover saucepan and steam contents until shrimp is cooked through and broccoli is bright, about 5 minutes.
3. While shrimp and broccoli are steaming, stir cider vinegar and brown sugar together in a small bowl.  Mix until sugar is dissolved.  Add peanut butter and mix well.  Remove cover from saucepan and remove pan from heat.  Stir pasta into shrimp and broccoli, then top with peanut butter sauce.  Stir well and serve immediately.