Creamy Thai Shrimp with Pasta is so easy and delicious. Every once in a while I want to try different style cuisines. My kids are always saying, “Mom, let's do something else besides Italian.” Usually I get a little intimidated because I cook Italian. But I decided to play with some flavor profiles.
I came up with this dish one evening when I purchased some red curry at the supermarket and had some shrimp and linguini on hand. I figured this would satisfy my craving for pasta and my kids need to have different flavors. And let me tell you, not only did it come together so quickly and easily but the flavors are amazing. My husband said it was better than my local Thai restaurant. I was so happy and I am now so excited to share it with you. You will love this one.
Thai Shrimp Pasta
(Serves 4)
Ingredients
3 tbsp. Coconut Oil
1.5 lbs. Jumbo Shrimp About 6 shrimp each
1 tsp Salt, plus more to season shrimp
½ tsp. Black Pepper, plus more to season shrimp
3 Small Garlic Cloves, chopped
3 oz. Onion, chopped
18 oz Red and Yellow Peppers, sliced thin. I used two red & one yellow pepper
3 tsp. Fresh Ginger, chopped
4 oz Fresh Snap Peas
3 tbsp. Red Thai Curry Paste
2 Cups Full Fat Coconut Milk, be sure to whisk all the contents of the can before adding
3 tbsp. Coconut Sugar
2 tsp. Fish Sauce
1 Lime, juiced
15 Small Basil Leaves, Chopped
3 tbsp. Cilantro, chopped
2 tsp. Corn Starch
4 tsp. Water
¾ lb Linguini
¼ cup Scallions, chopped
⅛ tsp Red Pepper Flakes (optional) see recipe note
Method
Boil pasta water.
Season shrimp with a little salt and pepper on each side. Heat 1 tbsp. coconut oil.
Sautéed shrimp for about 5 minutes on each side on low to medium heat. The shrimp will almost be cooked through. Remove from the pan, set aside and wipe the pan clean.
Heat up 2 tbsp. coconut oil and add in the garlic and onions. Cook for 3 minutes.
Add in the peppers and ginger and cook for 5 minutes.
Add in snap peas and cook for about 4 minutes. The veggies will begin to soften.
Boil the pasta and drain.
Add in paste, coconut milk, sugar, fish sauce, lime juice, salt and pepper. Combine and cook for about 3 minutes.Taste the sauce. If you want it more spicy you can add red peppers flakes.
Season with cilantro and basil.
Whisk the cornstarch and water and add to the pan. This is called a slurry (this will thicken the sauce). Combine well. And cook for 2 minutes.
Add the shrimp and pasta to the veggies. Combine and serve topped with chopped scallions.
Recipe Note
Some red curry pastes come with added red chiles. If that is the case, use less of the paste (with the chiles) in this dish if you don’t like it too spicy.
If your red curry doesn’t have the chiles you can add red pepper flakes. Add the flakes after the sauce is complete before you put the pasta and shrimp in the dish.