Taste of Home
Thai Lime Shrimp & Noodles
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 6 servings.
The flavors just keep popping in this quick dinner! Use as much lime peel and chili paste as you like. —Teri Rasey, Cadillac, Michigan
Ingredients
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1 cup minced fresh basil
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3 tablespoons lime juice
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4 teaspoons Thai red chili paste
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1 garlic clove, minced
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1 teaspoon minced fresh gingerroot
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1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
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12 ounces uncooked angel hair pasta
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4 teaspoons olive oil, divided
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1 can (14-1/2 ounces) chicken broth
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1 can (13.66 ounces) coconut milk
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1 teaspoon salt
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1 tablespoon cornstarch
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2 tablespoons cold water
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2 tablespoons grated lime zest
Directions
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1.
Place the first 5 ingredients in a blender; cover and process until blended. Remove 1 tablespoon mixture; toss with shrimp.
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2.
Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Add half of the shrimp mixture; stir-fry 2-4 minutes or until shrimp turn pink. Remove from pan; keep warm. Repeat with remaining oil and shrimp mixture.
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3.
Add broth, coconut milk, salt and remaining basil mixture to same pan. In a small bowl, mix cornstarch and water until smooth. Stir into broth mixture. Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Stir in lime zest.
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4.
Drain pasta; add pasta and shrimp to sauce, tossing to coat.
Nutrition Facts
1 serving: 462 calories, 17g fat (11g saturated fat), 141mg cholesterol, 874mg sodium, 48g carbohydrate (4g sugars, 2g fiber), 28g protein.
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