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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. —Erin McDowell
- 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
- Bring a large pot of salted water to a boil. Cook the noodles until tender, about 5-6 minutes. Drain and set aside.
- 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.
- 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.
- 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.
- Add the noodles to the hot curried vegetable mixture. Toss to coat. Serve with finished shrimp, and more scallions and cilantro on top.
- This recipe was entered in the contest for Your Best Seafood Pasta