Thai Shrimp Pasta
I came up with this recipe while my son was home from the Navy. He loves Thai food, and I wanted to make something special but simple. There wasn’t a noodle left in the bowl. —Jana Rippee, Casa Grande, Arizona
Ingredients
- 8 ounces thin flat rice noodles
- 1 tablespoon curry powder
- 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
- 1 can (13.66 ounces) light coconut milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup minced fresh cilantro
- Lime wedges, optional
Directions
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1Soak noodles according to package directions. Meanwhile, in a large dry skillet over medium heat, toast curry powder until aromatic, about 1-2 minutes. Stir in shrimp, coconut milk, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until shrimp turn pink.
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2Drain noodles. Add noodles and cilantro to pan; heat through. If desired, serve with lime wedges.
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