Spicy Thai Shrimp Pasta Recipes

TANTALIZING THAI SHRIMP PASTA

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!

EASY SPICY GARLIC THAI SHRIMP

Steps:

• Mix ingredients for the marinade in a large bowl. Add shrimp and toss to coat. If desired, allow to marinate in refrigerator for up to 4 hours. It's not necessary, but obviously the shrimp will be more saturated with the marinade.
• Heat 2 tablespoons of oil on medium in a large cast iron skillet [wok or non-stick skillets will work, too]. Add green onion and sauté until soft.
• Add shrimp and cook for 4-6 minutes until shrimp are cooked through. They should look white and start to curl up. Don't overcook - they will become rubbery and tough.

THAI SHRIMP LINGUINE

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.

SPICY THAI GRILLED SHRIMP

Steps:

• Pat shrimp dry with paper towels and thread shrimp onto four 12-inch skewers (wood skewers must be pre-soaked in water first.) Brush with 1 TB butter and season with cayenne and a pinch of salt on both sides. Keep chilled until grill is ready.
• Heat Thai sweet chili sauce in a small saucepan over medium heat until bubbling. Off heat, whisk in remaining butter, lime juice, and lime zest. Cover and keep warm.
• Grill shrimp over hot fire, about 30-60 seconds per side. Brush with glaze and serve immediately.

ONE POT THAI CURRY SHRIMP PASTA

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.

SPICY THAI PASTA

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).

SPICY THAI SHRIMP PASTA

Steps:

• Bring a large pot of water to a boil. Add rice vermicelli, and cook 3 to 5 minutes or until al dente; drain.
• In a medium bowl, toss together rice vermicelli, tomato, green onions, shrimp, and peanut sauce. Cover, and chill in the refrigerator 8 hours or overnight.