Thai Shrimp Pasta

Dinner

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.

Average Rating: 4

TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.

Ingredients

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

Instructions

1. 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.
2. Drain noodles. Add noodles and cilantro to pan; heat through. If desired, serve with lime wedges.

Nutrition Facts

1 cup: 361 calories, 9g fat (5g saturated fat), 138mg cholesterol, 284mg sodium, 44g carbohydrate (2g sugars, 2g fiber), 22g protein.
Diabetic Exchanges:
3 lean meat, 2-1/2 starch, 1 fat.