Curried Pasta with Shrimp, Snap Peas, and Shiitakes

By • January 21, 2011 • 2 Comments

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Author Notes: To me the best part about this dish is how beautifully the sauce clings to the pasta and shrimp.erinmcdowell

Serves 4

  • 1 package lo mein noodles (or any other plain pasta)
  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup snap peas, trimmed and halved
  • 1 1/2 cup shiitake mushrooms, thinly sliced
  • 3 tablespoons red curry paste
  • 1 (14 oz) can coconut milk
  • juice of 1 lime
  • salt and pepper, to taste
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon oil
  • 1 pound shrimps, cleaned and deveined
  • scallions, as needed for garnish
  • cilantro, as needed for garnish
  1. Bring a large pot of salted water to a boil. Cook the noodles until tender, about 5-6 minutes. Drain and set aside.
  2. Heat the oil over medium heat. Add the onion and saute until translucent. Add the garlic and saute until fragrant, about 1 minute. Add the snap peas and mushrooms and saute until beginning to become tender.
  3. Add the curry paste and mix in well to disperse. Add the coconut milk and bring the mixture to a simmer. Stir to make sure the curry paste is evenly dispersed. Season with fresh lime juice, salt, and cilantro. Keep warm.
  4. In a large saute pan, heat the oil over medium high heat. Season the shrimp with salt and pepper. Saute until pink and cooked through, about 3-5 minutes. Set aside.
  5. Add the noodles to the hot curried vegetable mixture. Toss to coat. Serve with finished shrimp, and more scallions and cilantro on top.

Comments (2) Questions (0)

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about 3 years ago BellaLuna

Made this last night and it was soooo yummy!

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about 3 years ago erinmcdowell

Glad you liked it!!