Thai shrimp with noodles

Very easy clean-up. One bowl, one pot.

8 ounces of linguini or spaghetti, broken
1 1/2 pounds of broccoli florets (5 cups)
1 pound fresh or frozen shrimp in shells, peeled and deveined, with tails intact
1/3 cup creamy peanut butter
1/4 to 1/3 cup soy sauce
3 TBS rice vinegar
2 TBS sesame oil
1 TBS chili oil
1 TBS grated ginger root
3 cloves of garlic, minced
4 green onions, chopped
1/3 cup of chopped peanuts

Bring a large amount of water to a boil in a 4 qt. Dutch oven. Add pasta. Cook for 4 minutes. Add broccoli and cook for 2 additional minutes. Add shrimp. Cook for 2 to 3 more minutes, until shrimp is pink.

Meanwhile, combine peanut butter and soy sauce in bowl. Stir in vinegar, sesame oil, chili oil, ginger, and garlic. Drain pasta mixture; return to Dutch oven. Add peanut butter mixture, green onions, and nuts. Toss gently to coat. Serve.