Spicy Thai Shrimp Pasta Recipes

THAI SHRIMP PASTA

Steps:

• Soak 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., Drain noodles. Add noodles and cilantro to pan; heat through. If desired, serve with lime wedges.

ONE POT THAI CURRY SHRIMP PASTA

Steps:

• Place a large deep skillet over medium heat. Add the sesame oil. Once the oil is hot add the shrimp and garlic. Sprinkle with salt and pepper. Sear the shrimp for 2 minutes, then remove them from the pan and place in a holding dish. Next add the snow peas and carrots to the skillet. Sear for 3 minutes, then remove. Finally add the red peppers to the skillet. Sear for 2 minutes, then remove.
• Pour 4 cups water to the skillet and 1 teaspoon salt. Once the water comes to a simmer, add the pasta and stir well to separate. Cover the skillet and cook until the water is almost completely absorbed.
• Then pour in the coconut milk and red curry paste and stir to coat. Simmer for 2-3 minutes, then add the carrots, snow peas, red peppers and shrimp back to the skillet. Stir and simmer another 2 minutes. Turn off the heat and stir in the thai basil leaves and scallions. Salt and pepper to taste and serve warm.

SPICY THAI SHRIMP PASTA

Steps:

• Bring a large pot of water to a boil. Add rice vermicelli, and cook 3 to 5 minutes or until al dente; drain.
• In a medium bowl, toss together rice vermicelli, tomato, green onions, shrimp, and peanut sauce. Cover, and chill in the refrigerator 8 hours or overnight.

THAI SPICY SHRIMP

Steps:

• Preheat the oven to 400 degrees F. Divide the shrimp among 6 small ramekin dishes and set aside.
• In a small bowl, mix the garlic, tomatoes, onions, chili paste, and salt and pepper, to taste. Divide the mixture between the 6 ramekin dishes over the shrimp. In a saucepan, over medium-high heat, blend both the oils and heat to 325 degrees F. When the oil reaches the proper temperature, pour it evenly into the ramekin dishes. Bake in the oven until the shrimp turn pink, about 6 to 8 minutes. To finish, slice the bread on a bias, about 1-inch thick. Remove the ramekins from the oven and serve immediately with the bread on the side for dipping.

SPICY THAI PASTA

Steps:

• Combine first 12 ingredients in a saucepan.
• Cut chicken into bite size pieces.
• Take 3 tablespoons of the marinade and add it to the chicken.
• Marinate the chicken in the refrigerator for 30 minutes.
• Cook pasta and steam broccoli.
• Saute chicken until thoroughly cooked.
• Warm marinade.
• Combine the chicken, broccoli and marinade - enjoy!
• Top with peanuts (optional).

TANTALIZING THAI SHRIMP PASTA

Steps:

• 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!

THAI SHRIMP LINGUINE

Steps:

• Cook linguine according to package directions, adding snow peas and linguine at the same time. , Meanwhile, in a large skillet, cook carrots and mushrooms in oil over medium heat for 3 minutes. Add shrimp; cook and stir 3 minutes longer or until shrimp turn pink. Stir in peanut sauce; heat through. , Drain linguine and snow peas; transfer to a serving bowl. Top with shrimp mixture; toss to coat.