Monday, August 17, 2015

Thai Shrimp Scampi

Playing the waiting game to build our home is always fun. Hopefully our plans will be approved the city by the end of the month or so. Other than that, we've just been enjoying summer! Our garden is growing, but we've only been able to pick a few tomatoes and peppers. I'm looking forward to having a larger yard so that we can plant more.


I saw this recipe and remembered I had leftover homemade green curry paste in the freezer. Homemade is always more flavorful in my opinion, so why not make it!


Thai Shrimp Scampi
Recipe adapted from Cooking Light 

8 oz uncooked spaghetti
8 oz asparagus, trimmed and cut diagonally into 1 inch pieces
2 teaspoons canola oil
2 tablespoons lemongrass, minced 
3 garlic cloves, minced
2/3 cup coconut milk 
1/3 cup chicken stock
2 tablespoons green curry paste
3/4 teaspoon salt
12 oz shrimp, peeled and deveined
1 cup cilantro, chopped
1 cup mint, chopped

  • Cook pasta according to package directions. Add asparagus during last 2 minutes of cooking. Drain; return to pan.
  • Heat oil in a large skillet over medium-high heat. Add lemongrass and garlic; sauté 30 seconds. Stir in coconut milk, stock, curry paste, salt, and shrimp; bring to a boil. Reduce heat; simmer 3 minutes or until shrimp are done, stirring occasionally. Stir shrimp mixture, cilantro, and mint into pasta mixture.

 

Ashley