Tantalizing Thai Shrimp Pasta Recipes

TANTALIZING THAI SHRIMP PASTA

Tantalizing Thai Shrimp Pasta image

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.

Provided by annya127

Categories Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 lbs shrimp
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
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
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

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!

PLANET HOLLYWOOD THAI SHRIMP PASTA

Planet Hollywood Thai Shrimp Pasta image

Don't let the long list of ingredients scare you away. This goes together in a very short time. My hubby had this at Planet Hollywood in Dallas at the WestEnd. Be sure to cut everything up ahead of time. As with all Asian cooking it needs to be right at hand. Hope you enjoy!

Provided by Cats Eye

Categories Asian

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 24

Ingredients

2 tablespoons ketchup
3/4 teaspoon rice vinegar
1 1/2 teaspoons sesame oil
1/2 teaspoon hot and spicy oil (chili oil can be used)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 teaspoons hoisin sauce
1/2 teaspoon chopped fresh garlic
1/2 teaspoon freshly chopped gingerroot
1/8 cup lemon juice
1/2 teaspoon chinese mustard powder
1 tablespoon soy sauce
1 1/2 teaspoons water
1/2 teaspoon crushed red pepper flakes
1/4 cup sweet chili sauce
1/2 teaspoon peanut butter
1 teaspoon butter
1 teaspoon chopped garlic
16 jumbo shrimp, peeled and deveined
1 cup julienne-cut vegetables (celery, carrots,bell pepper and or or onion)
1 tablespoon chopped cilantro (divided)
1 tablespoon chopped peanuts (divided)
10 ounces linguine, cooked
2 tablespoons chopped green onions (to garnish)

Steps:

Mix first 16 ingredients well. Set this sauce aside. (This can be refrigerated for 3-4 days).
Place butter and garlic in a heated sauté pan. Cook 1 minute. Add shrimp and cook 3 minutes, turning occasionally to cook evenly. Add additional butter if pan becomes too dry.
Add cut vegetables, half of the cilantro and half of the peanuts. Add 1/2 c Thai sauce (or more to taste) and mix.
Add shrimp/vegetable mixture to pasta, tossing well to coat.
Garnish with green onion and remaining peanuts and cilantro.

Nutrition Facts : Calories 822.6, Fat 14.1, SaturatedFat 3, Cholesterol 287.4, Sodium 2036.9, Carbohydrate 119.1, Fiber 5.8, Sugar 9.5, Protein 52.6

THAI SHRIMP PASTA

Thai Shrimp Pasta image

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

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 361 calories, Fat 9g fat (5g saturated fat), Cholesterol 138mg cholesterol, Sodium 284mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

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