This Spicy Thai Shrimp Pasta is so simple to make you just might serve it twice in one week (I know I have). The sauce comes together easily in the blender and is packed with flavor. Don't worry about having leftovers, they reheat perfectly. See this recipe MADE ON VIDEO HERE.
I have one son who would happily dine on shrimp for every meal and another son who is allergic to all shellfish. Needless to say I cook a lot of different dinners to satisfy everyone's needs. The struggle is real!
Luckily, this dish reheats nicely so it can be served again and again. It's all about the silver linings right? It also means lunches will be over the top the week you make it. Everyone at the office is going to be a little jealous when they see what you're eating.
And I know I've said before but we have an affection for Thai food over here. This Slow Cooker Thai Pork comes to mind as well as this Thai Soup. I can never seem to get enough. Three of us in the Noble Pig house prefer spicy cuisine and Thai food doesn't disappoint in that realm.
The ingredients for Thai food dishes are mainstream now and not hard to find. Believe me, if I can pick them up in my regular grocery, here, in somewhat rural Oregon, you likely have a FANTASTIC chance of getting a hold of them too.
I decided to use serrano peppers in this dish instead of Thai chiles. They have a nice, smooth heat and are easy to find in the produce department. Once you start using serrano peppers they might become your new favorite heat source for adding spice to your dishes. Try them in homemade salsa if you can. I think I like them better than jalapenos.
Give the sauce ingredients a rough chop and add them to a blender.
Just puree until very smooth.
You'll want to use extra large shrimp or prawns for this recipe and slice them in half lengthwise.
You will end up with a whole beautiful tray like this!
The shrimp cooks up in minutes in a very large saute pan.
Could this be any more delicious looking?
Chopped cilantro and green onion are the perfect addition to top off your dish. Serve with a lime wedge for an extra burst of flavor and Sweet Red Chili Sauce is a must for a final drizzle.
I hope you get to make this soon, it's so amazing.
One bite and you'll be hooked.
Other Thai Shrimp Recipes You Might Enjoy:
- Spicy Thai Shrimp Salad
- Healthy Shrimp Pad Thai
- Spicy Thai Grilled Shrimp
- Thai Coconut Shrimp Noodle Bowls
- Thai Shrimp Tacos
- Two Years Ago: Buttermilk Lemon Scented Cake Loaves
- Three Years Ago: Buttermilk Pancake Batter Onion Rings
- Four Years Ago: Jambalaya with Shrimp and Ham
- Five Years Ago: Quickie Vinaigrette
- Six Years Ago: Spicy Chicken Thighs with Apricots and Olives
Spicy Thai Shrimp Pasta
- 1 large red bell pepper, seeded and sliced into large pieces
- 4 serrano peppers, stems removed, seeded and deveined*
- 3 stalks lemongrass, (outer shell removed and cut off fibrous bottom) sliced into smaller pieces
- 2 garlic cloves
- 1 (3" piece) fresh ginger, peeled and cubed
- 3/4 cup vegetable oil
- 1/2 cup creamy peanut butter (not natural)
- 1/4 cup fish sauce
- 1 Tablespoon chili garlic sauce
- juice of one lime
- 2 Tablespoons vegetable oil
- 2 lbs (16-20 per lb) extra large shrimp, deveined, shells and tails removed and sliced lengthwise
- 1 lb dry angel hair pasta, prepared according to package directions
- chopped cilantro and sliced green onion for garnish
- Sweet Red Chili Sauce
- Lime wedges and red pepper flakes (optional)
- Add all ingredients for the sauce into the bowl of a blender. Puree until completely smooth. Set aside.
- Over medium heat in a very large nonstick pan, saute shrimp in remaining 2 Tablespoons oil until opaque. Add reserved sauce from blender and warm over gentle heat. Stir in cooked pasta until combined. (It will seem like there is a lot of sauce, however the pasta will soak it all up...like magic.)
- Garnish with sliced green onion and drizzle each serving with Sweet Red Chili Sauce (it's a must).
- Note: I also suggest serving with extra lime wedges and even red pepper flakes are a delicious addition.
- *Serrano peppers add a nice, smooth heat to this dish. I like to seed and devein three of them and leave the fourth one intact, removing the stem, but leaving the seeds and veins. This gives the dish its spicy kick. I always suggest wearing gloves when working with spicy peppers.