What’s for Dinner?
Curried Pasta with Shrimp, Snap Peas, and Shiitake Mushrooms
Seafood and mushrooms – a great combination
-Erin McDowell, www.theapartmentkitchen.net
This delicious pasta dish will tickle the tastebuds – especially if you are a fan of mushrooms.
1 Tbsp olive oil
1 onion, finely diced
3 cloves garlic, finely minced
1 cup snap peas, trimmed and cut in half
1-1/2 cup shiitakes, sliced thinly
1/2 bunch scallions, thinly sliced
3 Tbsp curry paste
1 can coconut milk
juice of 1 lime
salt, to taste
1 Tbsp oil
1 pound shrimp, cleaned, shelled, and deveined
salt, as needed
pepper, as needed
1 package lo mein noodles (or any other plain pasta), cooked
1. Heat the oil over medium heat. Add the onion and sauté until translucent. Add the garlic and sauté until fragrant, about 1 minute. Add the snap peas, mushrooms, and scallions and sauté until beginning to become tender.
2. Add the curry paste and mix in well to disperse. Add the coconut milk and bring the mixture to a simmer. Stir to make sure the curry paste is evenly dispersed. Season with fresh lime juice, salt, and cilantro. Keep warm.
3. In a large sauté pan, heat the oil over medium-high heat. Season the shrimp with salt and pepper. Sauté until pink and cooked through, about 3-5 minutes. Set aside.
4. Add the shrimp and cooked noodles to the curry sauce. Toss well to coat. Serve warm, garnished with scallions and cilantro.
For more great mushroom tips and recipes, check out Mushroom 101.