Curry Shrimp Linguine

One of the most wonderful Sunday dinners that Marie has made lately has been a spicy shrimp dish which had me wishing we could have it again for the next five or six evenings.

Every so often – by which I actually mean something like twice a week – my husband will send me a recipe. This time I looked at it, said “yum,” and within a few hours saw the primary ingredient, shrimp, on sale, so of course we had to have it.

This made the ensuing struggle to find an essential secondary ingredient, fish sauce, quite frustrating. Especially when it turned up on sale somewhere else a week later for a third of the price. But who’s counting? Besides, knowing me, it was probably RIGHT IN MY LINE OF SIGHT the whole time and I just walked past it.

Anyway, long-time readers may be aware of my fondness for Thai food. In fact, one of the first dates that Grant and I had was at a noodle shop in Athens where I had Pad Thai (sadly inauthentic but still tasty). However, I’ve rarely tried making any Thai recipes at home, probably because we had access to such delightful restaurants in Georgia that we had no need whatsoever to do it ourselves. While the local Sweet Basil Thai is quite satisfactory, they don’t happen to have this particular dish on their menu. So I made it.

This is actually a fairly easy recipe. The author suggests that the sauce can be made in large batches for easy leftovers. Although we rarely do leftovers, I can believe this is a good idea, especially if you change out the protein a bit to keep things different.

Here is the recipe from My Digital Kitchen. My notes are in brackets because the author is even fonder of parentheses than I am. It really can be used as a weekday mainstay quick-fix meal, since the sauce can be prepared ahead and even if you sub out chicken or tofu it will still cook quickly.

Ingredients: yields 5 servings

1 pack multigrain pasta (cooked)
1 pound raw peeled shrimp (steamed) [i just cooked them in the sauce since we weren’t going to be reusing/preserving it]
A handful of grape tomatoes for (garnish)
Green Onions (for garnish) [I skipped these]

For Thai Curry Sauce:
1 can light coconut milk [I used culinary milk and was able to omit the cornstarch]
1 tbsp virgin olive oil
1 tbsp red curry paste
1 tbsp fish sauce
1 tbsp curry powder
2 tbsp organic peanut butter (or cashew butter) [Use whatever kind you like; you wouldn’t know it was there if you didn’t put it in yourself-the purpose just appears to be adding a bit more savory flavor and thickness]
Salt and pepper to taste
1/4 tsp paprika
1 tsp cornstarch + 2 tbsp water [see note above-I left this out]
2 cups chopped spinach
¼ cup chopped red onion
1 sliced jalapenos [this was left to the side in the vain hope that my son might be persuaded to take a helping]

1. Make your Thai curry sauce first. Heat olive oil in a saucepan, then add onions and curry paste and cook for a couple minutes on medium high heat. Add remaining sauce ingredients, then stir and cook on medium low for 5 minutes with the top covered.
2. Add the steamed shrimp to the sauce and toss until the shrimp is fully coated, then remove from heat.
3. Add cooked pasta to the sauce and mix until the pasta is evenly coated with the sauce.
Garnish with tomatoes and green onions. Serve.

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