Thai Shrimp Pasta Recipe

Thai Shrimp Pasta Recipe photo by Taste of Home

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I came up with this recipe when 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

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Thai Shrimp Pasta Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

20 10 30

Ingredients

8 ounces thin flat rice noodles
3 teaspoons curry powder
1 can (13.66 ounces) light coconut milk
1 pound uncooked medium shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup minced fresh cilantro
Lime wedges, optional

Directions

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 the coconut milk, shrimp, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until shrimp turn pink.
Drain noodles; add to pan. Stir in cilantro; heat through. Serve with lime wedges if desired. Yield: 4 servings.

Nutritional Facts 1 cup equals 361 calories, 9 g fat (5 g saturated fat), 138 mg cholesterol, 284 mg sodium, 44 g carbohydrate, 2 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 fat.

Originally published as Thai Shrimp Pasta in Healthy Cooking October/November 2012, p48