Cilantro

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
Ingredients
  • 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
Directions
  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.
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  • Erin McDowell
    Erin McDowell
  • BellaLuna
    BellaLuna
Review
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.