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Thai Shrimp Pasta

I came up with this recipe while 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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 8 ounces thin flat rice noodles
  • 1 tablespoon curry powder
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 1 can (13.66 ounces) light coconut milk
  • 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 shrimp, coconut milk, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 5-6 minutes or until shrimp turn pink.
  • Drain noodles. Add noodles and cilantro to pan; heat through. If desired, serve with lime wedges.
Nutrition Facts
1 cup: 361 calories, 9g fat (5g saturated fat), 138mg cholesterol, 284mg sodium, 44g carbohydrate (2g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 fat.

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Average Rating:
  • browns19fan
    Aug 27, 2015

    This was just OK. We couldn't taste the coconut milk at all. I doubt I'll make it again.

  • abashu
    Jul 25, 2015

    I really liked the rice noodles, and the whole thing had great flavor as well as being easy to prepare.

    Jul 21, 2015

    I made it as stated. Not enough flavor made as is, I would add something more to it, then it wouldn't be this recipe. Maybe more curry, a little garlic and red pepper flakes.

  • Miraoli
    Oct 26, 2013

    This a super unique and tasty way to prepare pasta. My husband and I loved it!There is a great Barilla pasta coupon here:

  • Cindy Wetzl
    Mar 2, 2013

    No comment left