-
Prep time
20 minutes
-
Cook time
30 minutes
-
Serves
4
Author Notes
To me the best part about this dish is how beautifully the sauce clings to the pasta and shrimp. —Erin Jeanne McDowell
Continue After Advertisement
Ingredients
-
1
package lo mein noodles (or any other plain pasta)
-
1 tablespoon
olive oil (15 g)
-
1
onion, finely diced (220 g)
-
3
cloves garlic, minced (15 g)
-
1
cup snap peas, trimmed and halved (67 g)
-
1 1/2 cups
shiitake mushrooms, thinly sliced (225 g)
-
3 tablespoons
red curry paste (67 g)
-
1
(14 oz) can coconut milk
-
juice of 1 lime
-
salt and pepper, to taste
-
2 tablespoons
cilantro, chopped (6 g)
-
1 tablespoon
oil (15 g)
-
1 pound
shrimps, cleaned and deveined (454 g)
-
scallions, as needed for garnish
-
cilantro, as needed for garnish
Directions
-
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.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
See what other Food52ers are saying.