Tantalizing Thai Shrimp Pasta
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This delicious dish will look and taste like it is professionally done, but actually is so simple to make! The flavors are rich and delicate, like all great Thai cuisine. It is slightly sweet and slightly spicy, harmonizing wonderfully with the shrimp. Eat it by itself or serve it over your favorite pasta.
- Ready In:
- 1hr
- Serves:
- Units:
12
People talking
ingredients
- 1 1⁄2 lbs shrimp
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Marinade
- 1 tablespoon rice wine or 1 tablespoon dry sherry
- 1 teaspoon brown sugar
- 2 teaspoons soy sauce
- 1 green onion, washed and chopped
- pepper, to taste
- salt, to taste
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Sauce
- 1⁄4 cup unsweetened coconut milk
- 2 tablespoons Chinese white rice vinegar (OR white wine vinegar)
- 1 tablespoon honey
- 1⁄4 teaspoon crushed red pepper flakes
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Other
- 1 tablespoon minced gingerroot (OR 1 teasp. ground ginger)
- 1 cup chopped plum tomato
- 3 tablespoons oil, for stir-frying (preferably wok oil)
- 1⁄4 teaspoon chili paste with garlic or 2 minced garlic cloves
- 1 1⁄2 tablespoons chopped fresh cilantro (OR 1tsp. dry cilantro)
- 6 ounces thin whole wheat spaghetti
directions
- Rinse the shrimp under warm running water. Cut in half lengthwise. Add to the marinade ingredients and marinate the shrimp for 25 minutes in the refrigerator. Whisk together the coconut milk, vinegar, honey, and the crushed red pepper. Set aside. Prepare the ginger and tomatoes.
- Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the shrimp. Stir-fry until they turn pink. Remove from the pan.
- Add 1 tablespoon oil to the wok. When the oil is hot, add the minced ginger. Stir-fry until aromatic (about 30 seconds). If using ground ginger, simply mix it into the tomatoes and add the tomatoes to the wok. Stir-fry for 2 minutes. Add the sauce. When the sauce is bubbling, add the shrimp. Stir in the chili paste or garlic. Let simmer for 5 minutes.
- Cook the pasta separately as directed. Serve over the cooked spaghetti or stir the cooked pasta right into the shrimp mixture. Garnish with cilantro and enjoy!
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RECIPE MADE WITH LOVE BY
@annya127
Contributor
@annya127
Contributor
"This delicious dish will look and taste like it is professionally done, but actually is so simple to make! The flavors are rich and delicate, like all great Thai cuisine. It is slightly sweet and slightly spicy, harmonizing wonderfully with the shrimp. Eat it by itself or serve it over your favorite pasta."
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I used fresh shrimp, so peeling and deveining added some time to the prep. The flavor of this is wonderful. I wanted a little more heat, so added more chili sauce. I think cutting the shrimp in half would be easier with frozen shrimp, but even with the fresh shrimp it turned out in little swirls.....a very interesting look in the dish. I liked it! I made this for 2015 Favorites game....so glad I did!Reply
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What an amazing dish...we just loved it...I cut the recipe in half...but doubled the chili paste for extra heat...it was spot on...this is a keeper...loved...loved...loved...it...not sure why some photo's show such a vibrant red...when mine is so pale...I guess my coconut milk was too white...but who cares...made for "Best of 2014" tag game...=)Reply
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I must admit, I thought the way the shrimp was sliced appeared a bit odd. But, who cares? It tasted fantastic. I made this exactly as posted, although my shrimp marinated for a couple of hours. I used 31/40 (large) size. I also did use the thin whole wheat spaghetti, and think I would have preferred a thicker pasta (maybe regular spaghetti?). I also think this would be equally good on rice, if that's your preference. Made for Best of 2014 Tag Game.Reply
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