**Indulge in the symphony of flavors in Spicy Thai Shrimp Pasta: A culinary journey awaits you.**
Prepare yourself for a tantalizing explosion of taste as you embark on a culinary adventure with Spicy Thai Shrimp Pasta. This delectable dish combines the vibrant essence of Thai cuisine with the comforting embrace of pasta, creating a symphony of flavors that will captivate your senses.
**The Spicy Thai Shrimp Pasta recipe offers a harmonious blend of textures and flavors.**
Savor the tender and succulent shrimp, perfectly cooked and infused with the aromatic trinity of ginger, garlic, and lemongrass. The savory shrimp mingles with the vibrant red bell peppers, crisp snap peas, and tender zucchini, creating a delightful textural contrast.
**The Spicy Thai Shrimp Pasta is not just about the heat.**
The subtle sweetness of coconut milk mellows out the fiery heat of the chili peppers, while the creamy peanut butter adds a rich and nutty dimension. The finishing touch of fresh cilantro and zesty lime juice brings a refreshing brightness that balances the richness of the sauce.
**In addition to the classic Spicy Thai Shrimp Pasta, this article presents a trio of enticing variations:**
- **Spicy Thai Shrimp Pasta with Vegetables:** A vegetarian delight that showcases the vibrant flavors of fresh vegetables, tossed in a tantalizing sauce.
- **Spicy Thai Shrimp Pasta with Coconut Milk:** A creamy and luscious rendition, where coconut milk takes center stage, creating a rich and indulgent sauce.
- **Spicy Thai Shrimp Pasta with Peanut Butter:** A nutty and savory twist, where peanut butter adds a unique depth of flavor to the sauce.
ONE POT THAI CURRY SHRIMP PASTA
One Pot Thai Curry Shrimp Pasta - A simple one pot meal with huge flavor! Fresh shrimp silky red curry sauce and fresh herbs and vegetables.
Provided by Sommer Collier
Categories Main Course Pasta Seafood
Time 35m
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : ServingSize 1 g, Calories 551 kcal, Carbohydrate 65 g, Protein 28 g, Fat 20 g, SaturatedFat 14 g, Cholesterol 191 mg, Sodium 618 mg, Fiber 6 g, Sugar 7 g
SPICY SHRIMP PAD THAI
I used other pad thai recipes from this website and added shrimp and my own little flavor and spice.
Provided by n0xzemagrl
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 22
Steps:
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
- Heat oil in a wok over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes.
- Combine rice wine vinegar, ketchup, fish sauce, chile sauce, peanut butter, soy sauce, lime juice, sugar, red pepper flakes, and cayenne pepper together in a bowl. Set aside.
- Add shrimp to the wok. Cook and stir until pink, about 4 minutes. Add the ketchup mixture and stir. Move all ingredients to one side to clear a small space in the pan. Pour in eggs and cook without stirring until partially set, about 3 minutes.
- Stir the drained noodles into the shrimp and egg mixture. Add 1/2 cup peanuts, 1/4 cup bean sprouts, and carrots. Cook and stir until noodles are heated through, about 2 minutes. Garnish with the remaining peanuts, bean sprouts, lime wedges, green onions, and cilantro.
Nutrition Facts : Calories 618.9 calories, Carbohydrate 75.6 g, Cholesterol 120.3 mg, Fat 28 g, Fiber 6.8 g, Protein 22 g, SaturatedFat 4.8 g, Sodium 1421.4 mg, Sugar 15.9 g
SPICY THAI PASTA
This delicious pasta dish definitely has a kick to it! I got this recipe from a family friend years ago, and have enjoyed it ever since. I hope you do too!
Provided by Peachie Keene
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 12 ingredients in a saucepan.
- Cut chicken into bite size pieces.
- Take 3 tablespoons of the marinade and add it to the chicken.
- Marinate the chicken in the refrigerator for 30 minutes.
- Cook pasta and steam broccoli.
- Saute chicken until thoroughly cooked.
- Warm marinade.
- Combine the chicken, broccoli and marinade - enjoy!
- Top with peanuts (optional).
Nutrition Facts : Calories 866.3, Fat 37.2, SaturatedFat 6.2, Cholesterol 46.4, Sodium 1152.1, Carbohydrate 98.3, Fiber 8.2, Sugar 6.4, Protein 36.1
SPICY SHRIMP AND PASTA
I found the original recipe in an old (1990's) Southern Living Magazine. I changed a few things and tweeked a few things, and came up with this recipe. Hubby and I love it. I serve it hot, right out of the electric skillet with some crispy garlic bread.
Provided by LilLizaJane
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook linguine according to package directions; keep warm.
- Peel and devein shrimp; set aside.
- Melt butter in a large electric skillet set on medium temperature.
- Add onions and garlic to skillet; saute until tender.
- Stir in cajun or creole seasoning; cook, stirring constantly for 1 minute.
- Stir in shrimp and saute until barely pink.
- Add heavy cream; reduce heat to medium low, and simmer for 3 minutes, stirring often.
- Stir in linguine, parmesan cheese, and crushed red pepper, cook mixture, stirring gently, until thoroughly heated.
- Stir in parsley; serve immediately.
THAI SHRIMP LINGUINE
"Yum" is what my family says when I serve this. With a squeeze of lime juice and a few sprigs of cilantro added at the end, you'll have a simple meal with complex flavors. -Paula Marchesi, Lenhartsville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 3 servings.
Number Of Ingredients 7
Steps:
- Cook linguine according to package directions, adding snow peas and linguine at the same time. , Meanwhile, in a large skillet, cook carrots and mushrooms in oil over medium heat for 3 minutes. Add shrimp; cook and stir 3 minutes longer or until shrimp turn pink. Stir in peanut sauce; heat through. , Drain linguine and snow peas; transfer to a serving bowl. Top with shrimp mixture; toss to coat.
Nutrition Facts : Calories 599 calories, Fat 22g fat (4g saturated fat), Cholesterol 92mg cholesterol, Sodium 1814mg sodium, Carbohydrate 69g carbohydrate (10g sugars, Fiber 9g fiber), Protein 34g protein.
TANTALIZING THAI SHRIMP PASTA
This delicious dish will look and taste like it is professionally done, but actually is so simple to make! The flavors are rich and delicate, like all great Thai cuisine. It is slightly sweet and slightly spicy, harmonizing wonderfully with the shrimp. Eat it by itself or serve it over your favorite pasta.
Provided by annya127
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Rinse the shrimp under warm running water. Cut in half lengthwise. Add to the marinade ingredients and marinate the shrimp for 25 minutes in the refrigerator. Whisk together the coconut milk, vinegar, honey, and the crushed red pepper. Set aside. Prepare the ginger and tomatoes.
- Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the shrimp. Stir-fry until they turn pink. Remove from the pan.
- Add 1 tablespoon oil to the wok. When the oil is hot, add the minced ginger. Stir-fry until aromatic (about 30 seconds). If using ground ginger, simply mix it into the tomatoes and add the tomatoes to the wok. Stir-fry for 2 minutes. Add the sauce. When the sauce is bubbling, add the shrimp. Stir in the chili paste or garlic. Let simmer for 5 minutes.
- Cook the pasta separately as directed. Serve over the cooked spaghetti or stir the cooked pasta right into the shrimp mixture. Garnish with cilantro and enjoy!
Tips for Making Spicy Thai Shrimp Pasta:
- Use the right kind of shrimp. Large shrimp are best for this dish, as they will hold up well to the cooking process.
- Don't overcook the shrimp. Shrimp cooks quickly, so be careful not to overcook it or it will become tough.
- Use fresh vegetables. Fresh vegetables will give your pasta dish the best flavor.
- Don't be afraid to adjust the spice level. If you like your food spicy, add more chili peppers or chili flakes. If you prefer a milder dish, use less.
- Serve immediately. Spicy Thai shrimp pasta is best served immediately, while the shrimp is still hot and the vegetables are still crisp.
Conclusion:
Spicy Thai shrimp pasta is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. With its combination of spicy, sweet, and sour flavors, this dish is sure to please everyone at the table. So next time you're looking for a new pasta recipe to try, give this one a try. You won't be disappointed!
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