Red Thai Curry Shrimp Linguine
By: Momma Cuisine
Course: Main Dish
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Makes 6 Servings
1 box Dreamfields Linguine
1 pound medium shrimp peeled and deveined (see note)
2 tablespoons Thai red curry paste (prepared)
1 tablespoon vegetable oil (or olive oil)
1 zucchini sliced into matchsticks
1 red bell pepper sliced into matchsticks
1 small onion chopped
2 cloves garlic finely chopped
1/2 teaspoon fresh ginger minced
1 13.5 oz can coconut milk
3/4 teaspoon kosher salt (optional)
Cook pasta according to package directions. Reserve 1 cup cooking liquid before draining; set aside.
Meanwhile, in large skillet, heat oil over medium-high heat until hot. Add onion, garlic and ginger; cook about 2 minutes or until onion is tender, and garlic and ginger begin to caramelize, stirring frequently. Add bell pepper and zucchini; heat through. Do not overcook vegetables; they should remain crisp-tender. Add salt, if desired.
Add coconut milk; whisk until smooth. Stir in red curry paste until completely combined.
Add shrimp; cook about 2 to 3 minutes or until shrimp turn pink. Remove skillet from heat.
Toss pasta with curry mixture, adding reserved pasta water a small amount at a time if necessary to reach desired consistency. Garnish each serving with lime wedges.
20 g Fat
53 g Carbohydrates
24 g Protein
110 mg Cholesterol
465 mg Sodium
8 g Dietary Fiber
Note: Recipe prepared with shrimp that have not been treated or frozen with seawater or brine solutions which increases the sodium level.