Tantalizing Thai Shrimp Pasta
Elevate your weeknight dinners with Tantalizing Thai Shrimp Pasta—a fusion of comforting Italian noodles and bold Thai flavors that will ignite your taste buds. This easy-to-make dish combines tender shrimp with a velvety peanut-coconut curry sauce, featuring a harmonious blend of red curry paste, fish sauce, and lime juice for a perfect balance of spicy, savory, and tangy notes. Tossed with al dente pasta and finished with aromatic garlic, ginger, sesame oil, and fresh cilantro, this meal is as stunning as it is satisfying. Ready in under 45 minutes, it’s garnished with crushed peanuts and green onions for a delightful crunch and vibrant color. Perfect for shrimp lovers and fans of globally inspired cuisine, this recipe promises to become a new favorite for family dinners or casual entertaining!
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Recipe Information
Ingredients
- 12 ounces spaghetti or fettuccine
- 1 pound shrimp, peeled and deveined
- 1 cup coconut milk
- 0.25 cup creamy peanut butter
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
- 1 tablespoon red curry paste
- 1 tablespoon sesame oil
- 3 cloves minced garlic
- 1 teaspoon grated ginger
- 2 tablespoons vegetable oil
- 0.25 cup chopped cilantro (optional)
- 2 stalks thinly sliced green onions
- 2 tablespoons crushed peanuts
Instructions
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
In a medium bowl, whisk together the coconut milk, peanut butter, soy sauce, fish sauce, brown sugar, lime juice, and red curry paste until smooth. Set aside.
Heat the vegetable oil in a large skillet over medium-high heat. Add the minced garlic and grated ginger, and sauté for 30 seconds until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and fully cooked. Remove the shrimp from the skillet and set aside.
Lower the heat to medium and pour the prepared peanut sauce into the same skillet. Stir and simmer for 2-3 minutes until the sauce is slightly thickened.
Add the cooked pasta to the skillet, tossing to coat evenly in the sauce. If the sauce is too thick, add the reserved pasta water a little at a time to loosen it to your desired consistency.
Return the cooked shrimp to the skillet and toss with the pasta and sauce to combine. Cook for an additional 1-2 minutes to heat through.
Drizzle sesame oil over the pasta and toss to incorporate.
Serve hot, garnished with chopped cilantro, sliced green onions, and crushed peanuts.
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 1222 mg | 53% | |
| Total Carbohydrate | 43.3 g | 16% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 10.4 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 129 mg | 10% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 684 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
