Name: Red Curry Shrimp Scampi Sauce
Total time: 40 min
Cuisine: ThaiAsianAsia
Ingredients: 1 tablespoon vegetable oil; 3 garlic cloves , minced; 2 teaspoons red curry paste; 1 (14-ounce) can coconut milk; 1 cup low-sodium chicken broth; 2 tablespoons Asian chili-garlic sauce; 1 pound large shrimp , peeled and deveined; 1/4 cup finely chopped fresh cilantro leaves; 2 tablespoons grated zest and 3 tablespoons juice from 3 limes

Why This Recipe Works

This flavorful pasta sauce recipe puts a Thai-inspired twist on shrimp scampi and relies on red curry paste and chili-garlic sauce. We started by sautéing the curry paste and garlic until they were fragrant and then added the coconut milk, broth, and chili-garlic sauce. Once the sauce thickened to a pasta-coating consistency, we lowered the heat and stirred in the shrimp.

Before You Begin

Asian chili-garlic sauce is available near other spicy sauces or Thai and Vietnamese ingredients in most supermarkets. We prefer the creamy richness of full-fat coconut milk to light coconut milk in this pasta sauce recipe. Thin-strand pastas, such as vermicelli and capellini, match well with this sauce.

Instructions

Heat oil in large skillet over medium-high heat until shimmering. Add garlic and red curry paste and cook until fragrant, about 30 seconds. Whisk in coconut milk, broth, and chili-garlic sauce and cook until slightly thickened, about 15 minutes. Reduce heat to medium, add shrimp, and simmer, covered, until shrimp are just cooked through, about 3 minutes. Off heat, stir in cilantro, lime zest, and lime juice.

Toss sauce with cooked pasta and reserved pasta cooking water, if necessary. Serve.