Ginger Shrimp Pasta

Tempting Thai flavours with a pasta twist - delicious! Time does not include 30 mins marinating. Use frozen spinach instead of fresh if you wish.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Place the shrimp and ginger in a bowl. Cover and leave to marinate for 30 minutes.
  • In a shallow frying pan, heat the oil over a medium-high heat, then add the onion and baby corn.
  • Fry for 5 mins, then stir in the thai curry paste. Continue to cook for a further 5 mins, then add the coconut milk.
  • Reduce the heat and simmer ently for 10 mins or until the sauce has thickened slightly.
  • Stir in the shrimp and cook for 3 mins until pink.
  • Meanwhile, cook the pasta according to pack instructions. Drain, stir through the spinach to wilt, then toss into the sauce.
  • Divide between the serving bowls and garnish wih a wedge of lime.
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RECIPE MADE WITH LOVE BY

@English_Rose
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@English_Rose
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"Tempting Thai flavours with a pasta twist - delicious! Time does not include 30 mins marinating. Use frozen spinach instead of fresh if you wish."
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  1. English_Rose
    Tempting Thai flavours with a pasta twist - delicious! Time does not include 30 mins marinating. Use frozen spinach instead of fresh if you wish.
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