Stephanie's Curried Ginger and Peanut Shrimp with Pasta

Shrimp with Curry, Green Onions, and Pasta
Shrimp with Curry and Pasta. Henrik Freek/StockFood Creative/Getty Images
  • 33 mins
  • Prep: 15 mins,
  • Cook: 18 mins
  • Yield: 4 servings

Stephanie's delicious shrimp and pasta dish is flavored with a complementary mixture of garlic, peanut butter, ginger, and curry powder. 

What You'll Need

  • 8 ounces fettuccine (or linguine)
  • 2/3 cup chicken broth (low fat, salt)
  • 1/2 cup low-fat peanut butter (creamy)
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 piece ginger root (thinly sliced)
  • 1 tablespoon olive oil (extra-virgin)
  • 1 1/2 cups green onions (sliced)
  • 2 teaspoons curry powder
  • 1 1/2 teaspoons garlic (minced)
  • 1 1/2 pounds shrimp (large raw, peeled and deveined)
  • 2 tablespoons cilantro​ (fresh chopped)

How to Make It

Cook pasta in boiling salted water, following package directions.

While pasta cooks, place chicken broth and next 5 ingredients (chicken broth through ginger root) in a food processor or blender; process until smooth.

Heat oil in a large nonstick skillet over med. heat. Add onions, curry, and garlic; saute 3 minutes. Add shrimp; cook 6 minutes or until shrimp are done. Stir in peanut sauce; cook for 1 minute or until thoroughly heated.

Serve over pasta, and sprinkle with cilantro.

Stephanie's Notes

You may want to put about 1/3 cup of bean sprouts on top of the pasta before you put the sauce on it. Crushed peanuts would be good, but would defeat the low fat idea of the original recipe.

This is a nice recipe my Mom sent me a few months ago. I have made it 2 times and it is good. What I would do differently next time is serve it with lime wedges and/or chili-garlic sauce (sold in Asian markets) on the side.

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