Ingredients

The following ingredients have 5 Servings
  • 1 pound large peeled raw shrimp
  • 1 pound dry linguini pasta (I used DeLallo Organic Whole Grain Pasta)
  • 1 tablespoon sesame oil
  • 1 clove garlic (minced)
  • 1 red bell pepper (sliced)
  • 1  cup sliced carrots
  • 1 cup snow peas
  • 13 ounces unsweetened coconut milk
  • 3 tablespoons red curry paste
  • 1/4 cup fresh thai basil leaves
  • 1/4 cup chopped scallions

Instruction

  • 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.