Thai Shrimp Linguine Recipes

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THAI SHRIMP LINGUINE



Thai Shrimp Linguine image

"Yum" is what my family says when I serve this. With a squeeze of lime juice and a few sprigs of cilantro added at the end, you'll have a simple meal with complex flavors. -Paula Marchesi, Lenhartsville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 3 servings.

Number Of Ingredients 7

1 package (9 ounces) refrigerated linguine
1 cup fresh snow peas
2 cups shredded carrots
1/2 pound sliced fresh mushrooms
1 tablespoon olive oil
1/2 pound uncooked medium shrimp, peeled and deveined
1 cup Thai peanut sauce

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.

Nutrition Facts : Calories 599 calories, Fat 22g fat (4g saturated fat), Cholesterol 92mg cholesterol, Sodium 1814mg sodium, Carbohydrate 69g carbohydrate (10g sugars, Fiber 9g fiber), Protein 34g protein.

THAI SHRIMP AND MANGO PASTA SALAD



Thai Shrimp and Mango Pasta Salad image

Thai dinner made ready in just 25 minutes! Shrimp and tropical fruit come together in this delicious pasta salad made with Betty Crocker® Suddenly Salad® classic salad mix.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 14

1 box (7.75 oz) Betty Crocker™ Suddenly Salad® classic salad mix
3 tablespoons fresh lime juice
2 tablespoons vegetable oil
1 tablespoon sesame oil
1 tablespoon water
2 teaspoons sugar
1 teaspoon soy sauce
1/4 teaspoon crushed red pepper flakes
1/2 lb cooked medium (31 to 35 count) shrimp, peeled, deveined and tail shells removed
1/2 medium orange or red bell pepper, seeded, cut into bite-size pieces
1 medium mango, seed removed, peeled and cut into bite-size pieces
8 medium green onions, finely chopped (1/2 cup)
1/3 cup chopped fresh cilantro
1/4 cup sesame seed, toasted

Steps:

  • Fill 3-quart saucepan 2/3 full of water; heat to boiling. Add Pasta. Gently boil, uncovered, 12 minutes, stirring occasionally; drain. Rinse with cold water to cool; drain well.
  • In large bowl, combine Seasoning mix from packet, lime juice, vegetable oil, sesame oil, water, sugar, soy sauce and red pepper flakes with whisk. Add shrimp, bell pepper, mango, green onions, cilantro and sesame seed. Toss until well combined. Stir in cooked pasta. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 450, Carbohydrate 57 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 4 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 15 g, TransFat 0 g

LINGUINE WITH SHRIMP AND SCALLOPS IN THAI GREEN CURRY SAUCE



Linguine with Shrimp and Scallops in Thai Green Curry Sauce image

Categories     Pasta     Quick & Easy     Seafood     Scallop     Shrimp     Curry     Hot Pepper     Noodle     Cilantro     Gourmet

Yield Makes 4 servings

Number Of Ingredients 13

2 1/2 tablespoons vegetable oil
1 (4-inch-long) fresh hot red chile, thinly sliced crosswise
3 scallions, white and green parts thinly sliced separately
1 lb sea scallops, tough muscle removed from side of each if necessary
3/4 lb large shrimp, shelled and deveined
1 (14-oz) can unsweetened coconut milk
1 tablespoon Thai green curry paste
1/4 cup chicken broth or water
1 tablespoon packed light brown sugar
1 1/2 tablespoons Asian fish sauce
1 tablespoon fresh lime juice
12 oz dried thin linguine
1/2 cup chopped fresh cilantro

Steps:

  • Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chile and white parts of scallions, stirring occasionally, until lightly browned. Transfer with a slotted spoon to paper towels to drain.
  • Pat scallops and shrimp dry separately and season with salt. Heat remaining 1 1/2 tablespoons oil in same skillet over moderately high heat until hot but not smoking, then cook scallops until browned, 2 to 3 minutes on each side (scallops will be almost cooked through). Transfer scallops to a bowl with slotted spoon and sauté shrimp in same skillet, stirring occasionally, until almost cooked through, about 3 minutes. Add shrimp to scallops.
  • Add coconut milk, curry paste, broth, brown sugar, fish sauce, and lime juice to skillet, then simmer, stirring occasionally, 5 minutes.
  • Meanwhile, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
  • Stir scallops and shrimp with any liquid in bowl into sauce in skillet and heat to boiling. Reduce heat and simmer until scallops and shrimp are just cooked through, about 2 minutes. Transfer seafood to a clean bowl with slotted spoon and add linguine and cilantro to sauce in skillet, tossing to coat.
  • Divide pasta and sauce among 4 bowls. Top with seafood and sprinkle with scallion greens and chile mixture.

CURRY SHRIMP LINGUINE



Curry Shrimp Linguine image

Curry, cilantro and coconut milk make this dish an exciting change of pace. It's also good with Thai rice noodles or spaghetti. -Jana Rippee, Casa Grande, Arizona

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 7

1 package (16 ounces) linguine
3 teaspoons curry powder
1 can (13.66 ounces) light coconut milk
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/4 pounds uncooked medium shrimp, peeled and deveined
1/3 cup minced fresh cilantro

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet over medium heat, toast curry powder for 2 minutes, stirring frequently. Stir in the milk, salt and pepper., Bring to a boil. Add shrimp; cook until shrimp turn pink, 5-6 minutes. Drain linguine; toss with shrimp mixture and cilantro.

Nutrition Facts : Calories 406 calories, Fat 8g fat (4g saturated fat), Cholesterol 115mg cholesterol, Sodium 313mg sodium, Carbohydrate 58g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.

THAI-CURRY SHRIMP LINGUINE



Thai-Curry Shrimp Linguine image

When you want something different for a weeknight dinner but need to use up pantry staples, try this easy shrimp linguine. Fragrant Thai curry paste and creamy light coconut milk create a silky, complex sauce that coats long strands of pasta, green beans, and shrimp. Top it off with cooling cilantro and a squirt of lime juice, and you'll be out of your mealtime rut in no time.

Provided by Riley Wofford

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 40m

Number Of Ingredients 9

Kosher salt
12 ounces linguine
6 ounces green beans, trimmed and cut into 2-inch pieces
1/4 cup green curry paste, such as Maesri
1/4 cup chopped fresh cilantro stems, plus leaves for serving
2 tablespoons extra-virgin olive oil
3/4 cup light coconut milk
1 pound large shrimp, peeled and deveined
2 teaspoons fresh lime juice, plus wedges for serving

Steps:

  • Bring a large pot of salted water to a boil. Add pasta and cook 4 minutes less than package instructions. Add green beans and cook until crisp-tender, about 3 more minutes. Reserve 1/2 cup pasta water, then drain.
  • In a large skillet, cook curry paste and cilantro stems in oil over medium heat, stirring, until very fragrant, 2 to 3 minutes. Add coconut milk, season with salt, and bring to a simmer; cook until thickened slightly, about 2 minutes. Stir in shrimp and cook until opaque, 2 to 3 minutes.
  • Remove from heat; stir in pasta, green beans, and lime juice. Toss to coat, adding enough reserved pasta water to create a silky sauce; season to taste. Serve with lime wedges and cilantro leaves.

THAI SHRIMP LINGUINE



Thai Shrimp Linguine image

This is a recipe from Simple & Delicious magazine. So easy and on the table in 15 minutes. As a busy mom, you just can't beat that!

Provided by Dine Dish

Categories     Curries

Time 20m

Yield 3 serving(s)

Number Of Ingredients 7

1 (9 ounce) package fresh linguine
1 cup fresh snow pea
2 cups shredded carrots
1/2 lb sliced fresh mushrooms
1 tablespoon olive oil
1/2 lb uncooked medium shrimp, peeled and deveined
1 cup thai peanut sauce

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 turns pink. Stir in peanut sauce; heat through.
  • Drain linguine and snow peas; transfer to a serving bowl. Top with shirmp mixture; toss to coat.

BOW THAI PASTA WITH SHRIMP



Bow Thai Pasta with Shrimp image

Categories     Ginger     Herb     Pasta     Shellfish     Shrimp     Bon Appétit

Yield Serves 2

Number Of Ingredients 10

3 large garlic cloves, crushed
2 tablespoons minced fresh ginger
1 bunch fresh cilantro, stemmed (about 2 cups)
1/4 cup dry-roasted peanuts
1/2 teaspoon dried crushed red pepper
1/2 cup peanut oil
8 ounces bow tie pasta
12 ounces cooked peeled deveined medium shrimp
4 green onions, chopped (including green tops)
3 tablespoons fresh lime juice

Steps:

  • With processor or blender running, drop garlic and ginger through feed tube. Add cilantro, peanuts and red pepper. With machine running, gradually add oil. Season to taste with salt. (Can be prepared 6 hours and up to 1 day ahead. Cover and refrigerate.)
  • Bring pot of salted water to boil. Add pasta and cook until just tender. Place shrimp in colander. Pour pasta into colander. Drain. Return shrimp and pasta to pot. Add pesto sauce, onions and lime juice. Toss to coat. Divide between plates and serve.

SPICY THAI SHRIMP PASTA



Spicy Thai Shrimp Pasta image

This recipe is great for summer barbeques as a side dish for kabobs or Asian satay. May also be served warm. Optional: add a 1/2 cup of finely chopped peanuts.

Provided by Tiffani

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 8h20m

Yield 6

Number Of Ingredients 5

1 (12 ounce) package rice vermicelli
1 large tomato, diced
4 green onions, diced
2 pounds cooked shrimp, peeled and deveined
1 ½ cups prepared Thai peanut sauce

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.

Nutrition Facts : Calories 564 calories, Carbohydrate 52.4 g, Cholesterol 230 mg, Fat 19.3 g, Fiber 4.3 g, Protein 46.3 g, SaturatedFat 3.9 g, Sodium 375.5 mg, Sugar 2.5 g

THAI-STYLE SWEET AND SALTY SHRIMP



Thai-Style Sweet and Salty Shrimp image

Made of equal parts sugar, fish sauce and vinegar, the sauce in the famous pad Thai at Kris Yenbamroong's Night + Market restaurants in Los Angeles is too good to be used exclusively on rice noodles. This adaptation is simmered with a tangle of shrimp, peanuts, scallions, chile and lime juice for for a sweet, salty stir-fry. Add a quick cooking vegetable, like peas, thinly sliced asparagus or bean sprouts, with the shrimp, or substitute tofu, salmon or cubed boneless chicken thighs for the shrimp. Serve over shredded cabbage, rice, a roasted sweet potato or rice noodles.

Provided by Ali Slagle

Categories     dinner, quick, weekday, seafood, main course

Time 10m

Yield 3 to 4 servings

Number Of Ingredients 9

1 pound large shrimp, peeled and deveined
Kosher salt and black pepper
1 tablespoon light brown sugar
1 tablespoon fish sauce
1 tablespoon white vinegar
3 tablespoons roasted, salted peanuts, finely chopped
3 scallions, thinly sliced crosswise
1 tablespoon fresh lime juice
1/2 teaspoon red-pepper flakes

Steps:

  • Pat the shrimp very dry and lightly season with salt and pepper.
  • In a medium (10-inch) nonstick skillet, stir together the sugar, fish sauce and vinegar. Bring to a gentle simmer over medium-high heat. When the mixture comes to a simmer, add the shrimp and cook until pink on both sides, 2 to 3 minutes per side.
  • Add the peanuts, scallions, lime juice and red-pepper flakes and stir to combine. Season to taste with salt and pepper. Serve immediately.

THAI SHRIMP-AND-PASTA SALAD



Thai Shrimp-And-Pasta Salad image

Make and share this Thai Shrimp-And-Pasta Salad recipe from Food.com.

Provided by rickoholic83

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 14

2 ounces linguine
1/2 cup carrot, shredded
1/2 lb medium shrimp, cooked and peeled
1 cup boston lettuce leaf, thinly sliced
1/4 cup fresh cilantro leaves
2 tablespoons unsalted dry roasted peanuts, chopped
1/4 cup fresh lime juice
2 tablespoons fresh cilantro, chopped
2 tablespoons fish sauce
1 tablespoon green onion, chopped
2 1/2 teaspoons sugar
2 teaspoons vegetable oil
1 teaspoon fresh ginger, peeled and grated
2 garlic cloves, minced

Steps:

  • Cook pasta in boiling water for 9 1/2 minutes, omitting fat and salt.
  • Add carrots and cook an additional 30 seconds.
  • Drain and rinse with cold water.
  • Combine pasta mixture, shrimp, lettuce, cilantro leaves and peanuts in a large bowl. Toss well.
  • Combine lime juice and remaining 7 ingredients in a jar.
  • Cover tightly and shake vigorously.
  • Pour over pasta mixture, tossing gently to coat.

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