Thai Shrimp Linguine Recipes

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THAI SHRIMP LINGUINE



Thai Shrimp Linguine image

"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

1 package (9 ounces) refrigerated linguine
1 cup fresh snow peas
2 cups shredded carrots
1/2 pound sliced fresh mushrooms
1 tablespoon olive oil
1/2 pound uncooked medium shrimp, peeled and deveined
1 cup Thai peanut sauce

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.

THAI-CURRY SHRIMP LINGUINE



Thai-Curry Shrimp Linguine image

When you want something different for a weeknight dinner but need to use up pantry staples, try this easy shrimp linguine. Fragrant Thai curry paste and creamy light coconut milk create a silky, complex sauce that coats long strands of pasta, green beans, and shrimp. Top it off with cooling cilantro and a squirt of lime juice, and you'll be out of your mealtime rut in no time.

Provided by Riley Wofford

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 40m

Number Of Ingredients 9

Kosher salt
12 ounces linguine
6 ounces green beans, trimmed and cut into 2-inch pieces
1/4 cup green curry paste, such as Maesri
1/4 cup chopped fresh cilantro stems, plus leaves for serving
2 tablespoons extra-virgin olive oil
3/4 cup light coconut milk
1 pound large shrimp, peeled and deveined
2 teaspoons fresh lime juice, plus wedges for serving

Steps:

  • Bring a large pot of salted water to a boil. Add pasta and cook 4 minutes less than package instructions. Add green beans and cook until crisp-tender, about 3 more minutes. Reserve 1/2 cup pasta water, then drain.
  • In a large skillet, cook curry paste and cilantro stems in oil over medium heat, stirring, until very fragrant, 2 to 3 minutes. Add coconut milk, season with salt, and bring to a simmer; cook until thickened slightly, about 2 minutes. Stir in shrimp and cook until opaque, 2 to 3 minutes.
  • Remove from heat; stir in pasta, green beans, and lime juice. Toss to coat, adding enough reserved pasta water to create a silky sauce; season to taste. Serve with lime wedges and cilantro leaves.

THAI SHRIMP LINGUINE



Thai Shrimp Linguine image

This is a recipe from Simple & Delicious magazine. So easy and on the table in 15 minutes. As a busy mom, you just can't beat that!

Provided by Dine Dish

Categories     Curries

Time 20m

Yield 3 serving(s)

Number Of Ingredients 7

1 (9 ounce) package fresh linguine
1 cup fresh snow pea
2 cups shredded carrots
1/2 lb sliced fresh mushrooms
1 tablespoon olive oil
1/2 lb uncooked medium shrimp, peeled and deveined
1 cup thai peanut sauce

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 turns pink. Stir in peanut sauce; heat through.
  • Drain linguine and snow peas; transfer to a serving bowl. Top with shirmp mixture; toss to coat.

THAI-STYLE SWEET AND SALTY SHRIMP



Thai-Style Sweet and Salty Shrimp image

Made of equal parts sugar, fish sauce and vinegar, the sauce in the famous pad Thai at Kris Yenbamroong's Night + Market restaurants in Los Angeles is too good to be used exclusively on rice noodles. This adaptation is simmered with a tangle of shrimp, peanuts, scallions, chile and lime juice for for a sweet, salty stir-fry. Add a quick cooking vegetable, like peas, thinly sliced asparagus or bean sprouts, with the shrimp, or substitute tofu, salmon or cubed boneless chicken thighs for the shrimp. Serve over shredded cabbage, rice, a roasted sweet potato or rice noodles.

Provided by Ali Slagle

Categories     dinner, quick, weekday, seafood, main course

Time 10m

Yield 3 to 4 servings

Number Of Ingredients 9

1 pound large shrimp, peeled and deveined
Kosher salt and black pepper
1 tablespoon light brown sugar
1 tablespoon fish sauce
1 tablespoon white vinegar
3 tablespoons roasted, salted peanuts, finely chopped
3 scallions, thinly sliced crosswise
1 tablespoon fresh lime juice
1/2 teaspoon red-pepper flakes

Steps:

  • Pat the shrimp very dry and lightly season with salt and pepper.
  • In a medium (10-inch) nonstick skillet, stir together the sugar, fish sauce and vinegar. Bring to a gentle simmer over medium-high heat. When the mixture comes to a simmer, add the shrimp and cook until pink on both sides, 2 to 3 minutes per side.
  • Add the peanuts, scallions, lime juice and red-pepper flakes and stir to combine. Season to taste with salt and pepper. Serve immediately.

THAI SHRIMP PASTA



Thai Shrimp Pasta image

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

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

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

Steps:

  • 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 : Calories 361 calories, Fat 9g fat (5g saturated fat), Cholesterol 138mg cholesterol, Sodium 284mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges

TANTALIZING THAI SHRIMP PASTA



Tantalizing Thai Shrimp Pasta image

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

1 1/2 lbs shrimp
1 tablespoon rice wine or 1 tablespoon dry sherry
1 teaspoon brown sugar
2 teaspoons soy sauce
1 green onion, washed and chopped
pepper, to taste
salt, to taste
1/4 cup unsweetened coconut milk
2 tablespoons Chinese white rice vinegar (OR white wine vinegar)
1 tablespoon honey
1/4 teaspoon crushed red pepper flakes
1 tablespoon minced gingerroot (OR 1 teasp. ground ginger)
1 cup chopped plum tomato
3 tablespoons oil, for stir-frying (preferably wok oil)
1/4 teaspoon chili paste with garlic or 2 minced garlic cloves
1 1/2 tablespoons chopped fresh cilantro (OR 1tsp. dry cilantro)
6 ounces thin whole wheat spaghetti

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!

SPICY THAI SHRIMP PASTA



Spicy Thai Shrimp Pasta image

This recipe is great for summer barbeques as a side dish for kabobs or Asian satay. May also be served warm. Optional: add a 1/2 cup of finely chopped peanuts.

Provided by Tiffani

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 8h20m

Yield 6

Number Of Ingredients 5

1 (12 ounce) package rice vermicelli
1 large tomato, diced
4 green onions, diced
2 pounds cooked shrimp, peeled and deveined
1 ½ cups prepared Thai peanut sauce

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.

Nutrition Facts : Calories 564 calories, Carbohydrate 52.4 g, Cholesterol 230 mg, Fat 19.3 g, Fiber 4.3 g, Protein 46.3 g, SaturatedFat 3.9 g, Sodium 375.5 mg, Sugar 2.5 g

LINGUINE WITH SHRIMP AND SCALLOPS IN THAI GREEN CURRY SAUCE



Linguine with Shrimp and Scallops in Thai Green Curry Sauce image

Categories     Pasta     Quick & Easy     Seafood     Scallop     Shrimp     Curry     Hot Pepper     Noodle     Cilantro     Gourmet

Yield Makes 4 servings

Number Of Ingredients 13

2 1/2 tablespoons vegetable oil
1 (4-inch-long) fresh hot red chile, thinly sliced crosswise
3 scallions, white and green parts thinly sliced separately
1 lb sea scallops, tough muscle removed from side of each if necessary
3/4 lb large shrimp, shelled and deveined
1 (14-oz) can unsweetened coconut milk
1 tablespoon Thai green curry paste
1/4 cup chicken broth or water
1 tablespoon packed light brown sugar
1 1/2 tablespoons Asian fish sauce
1 tablespoon fresh lime juice
12 oz dried thin linguine
1/2 cup chopped fresh cilantro

Steps:

  • Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chile and white parts of scallions, stirring occasionally, until lightly browned. Transfer with a slotted spoon to paper towels to drain.
  • Pat scallops and shrimp dry separately and season with salt. Heat remaining 1 1/2 tablespoons oil in same skillet over moderately high heat until hot but not smoking, then cook scallops until browned, 2 to 3 minutes on each side (scallops will be almost cooked through). Transfer scallops to a bowl with slotted spoon and sauté shrimp in same skillet, stirring occasionally, until almost cooked through, about 3 minutes. Add shrimp to scallops.
  • Add coconut milk, curry paste, broth, brown sugar, fish sauce, and lime juice to skillet, then simmer, stirring occasionally, 5 minutes.
  • Meanwhile, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
  • Stir scallops and shrimp with any liquid in bowl into sauce in skillet and heat to boiling. Reduce heat and simmer until scallops and shrimp are just cooked through, about 2 minutes. Transfer seafood to a clean bowl with slotted spoon and add linguine and cilantro to sauce in skillet, tossing to coat.
  • Divide pasta and sauce among 4 bowls. Top with seafood and sprinkle with scallion greens and chile mixture.

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