Curried Pasta with Shrimp, Snap Peas, and Shiitakes

January 21, 2011

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

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 cups 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
In This Recipe


  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.

More Great Recipes:
Pasta|Vegetable|Shrimp|Seafood|Cilantro|Green Onion/Scallion|Milk/Cream|Pea|Entree

Reviews (2) Questions (0)

2 Reviews

BellaLuna January 31, 2011
Made this last night and it was soooo yummy!
Author Comment
Erin M. January 31, 2011
Glad you liked it!!