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Thai Shrimp Pasta

 Thai Shrimp Pasta
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Thai Shrimp Pasta (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.