Spicy Thai Shrimp Pasta + VIDEO

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.

Spicy Thai Shrimp Pasta
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. 

Spicy Thai Shrimp Pasta
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.

Spicy Thai Shrimp Pasta
Give the sauce ingredients a rough chop and add them to a blender.

Spicy Thai Shrimp Pasta
Just puree until very smooth.

Spicy Thai Shrimp Pasta
You'll want to use extra large shrimp or prawns for this recipe and slice them in half lengthwise.

Spicy Thai Shrimp Pasta
You will end up with a whole beautiful tray like this!

Spicy Thai Shrimp Pasta
The shrimp cooks up in minutes in a very large saute pan.

Spicy Thai Shrimp Pasta
Could this be any more delicious looking? 

Spicy Thai Shrimp Pasta
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.

Spicy Thai Shrimp Pasta
I hope you get to make this soon, it's so amazing.

Spicy Thai Shrimp Pasta
One bite and you'll be hooked.

Spicy Thai Shrimp Pasta from NoblePig.com
There are so many amazing ways to enjoy shrimp. I'm giving this Citrus Shrimp and Avocado Salad a big thumbs up. These Pineapple Teriyaki Shrimp Foil Packets sound amazing. I definitely can't wait to make this Skillet Chipotle Shrimp dinner. Kielbasa and Shrimp Fried Rice is also on my must make list.

Two years ago I posted this Buttermilk Lemon Scented Cake Loaves recipe. It's so good. Three years ago Buttermilk Pancake Batter Onion Rings (and video) changed the way I make onion years. Four years ago Jambalaya with Shrimp and Ham made my weekday meals easier. Five years ago this Quickie Vinaigrette made salads a lot easier. Six years ago Spicy Chicken Thighs with Apricots and Olives made me love Mediterranean food.

Print Recipe

Spicy Thai Shrimp Pasta

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 6-8



  • 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.

Post a Comment

11 Comments and 1 Reply

  1. Oh, goodness – this looks phenomenal!

    (We have some food allergies, too, and my husband would be GLAD to have this without sharing!)

  2. This sounds soooo yummy! I love shrimp AND pasta, Win win!

  3. Oh, does this look good! I love the ingredients and big flavor! Can’t wait to try it!

  4. I could eat shrimp every day and be perfectly happy. I could also eat pasta every day and never complain. To me, this is the perfect dish.

  5. This pasta sounds AMAZING. My husband goes bonkers over all shellfish dishes, so I have a feeling he’s going to adore this one, too!

  6. Oh my goodness this looks amazing, Cathy! It’s a beauty of a pasta dish and the flavors sound great together!

  7. mmm every time I think of Spicy Thai food I think of our last trip to Hawaii and it makes me want to get into the kitchen asap! This looks amazing!

  8. Both shrimp and Thai flavors are on my “favorites” list. This pasta sounds like it would satisfy every craving!

  9. Terra Welch 9

    I have difficulty finding fresh lemongrass in my area, but can readily find the minced in a tube. Could you please suggest an estimate on about how many teaspoons/Tablespoons 3 stalks may equal? Thank you!

  10. Pingback: 80 Easy Dinners You Can Make Tonight | Noble Pig

  11. Patty 12

    This is fabulous. I made it last night following your instructions exactly (except I did not split the shrimp) and it was delicious and a hit with everyone Followed it with a cooling salad of greens, cucumber, tomato and avocado. It was a great meal.

  12. valerie clarke 13

    It’s a snowy weekend here, and I was all prepared to try your Thai Shrimp and Pasta recipe – I had to substitute the 1/4cup fish sauce with chicken broth which I had on hand – it worked. The fresh cut limes are a must and the perfect finish for this dish. Thank you so much!!


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