Thai Shrimp and Vegetables with Noodles

Sometimes I plan meals way in advance and other times I never know what I am going to make until I get into the kitchen to start cooking. Last night was one of those impromptu nights. Larry had said he wanted something with shrimp. OK. No problem. We also had some leftover pasta that needed to be used. So I knew I was going to have some kind of shrimp pasta. I just wasn’t sure what kind of shrimp pasta. I finally, by accident, decided on a Thai style dish. As I so often do, I was making it up as I went along.

Thai Shrimp and Vegetables with Noodles

1 1/2 lbs large shrimp, peeled and deveined

1 lb cooked asparagus, cut into 1 inch pieces

1 large shallot, sliced very thin

1 1/2 cups sliced mushrooms

3-4 roasted Hatch chilies or jalapenos, diced fine

1/3 cup small tomatoes

1-2 TBSP sweet Peruvian peppers, optional

1 TBSP garlic

1 cup either heavy whipping cream or coconut milk

2 TBSP lime olive oil or regular olive oil

1 TBSP lime juice

1 TBSP honey

1-2 TBSP butter

salt & pepper to taste

1 tsp cayenne pepper

1 tsp cumin

Because I have and love my lime olive oil, I use it as much as I can. If you do not have this or cannot find it, regular olive oil works just fine. I just love the subtle lime flavor. In a hot skillet or wok, add the olive oil then add the shallots, garlic and mushrooms and saute for about 5-7 minutes. Once they are cooked, remove them from the skillet and set aside.

Cook the shrimp, adding more oil if necessary until it is completely pink and thoroughly cooked.

Once the shrimp is completely cooked, re-add the vegetables and the lime juice. Cook for about 5 minutes, or until most of the liquid has evaporated. Then add the asparagus and cream or coconut milk. Normally I would have used coconut milk, but I didn’t think about it at the time. The cream, especially with the lime olive oil and lime juice worked just fine. Bring to a boil, then reduce the heat and simmer for about 5-7 minutes, stirring occasionally.

After tasting it, I decided to add about 1 TBSP of honey as well. I also added the butter right at the end to finish it. Once everything was cooked and my sauce was complete, I added the tomatoes and the peppers and mixed everything together then served it all over cooked pasta. This is a rather light and delicate sauce, so use lighter noodles or pasta.

I served a cool, crisp and citrusy chardonnay on the side, which complemented the sweet-limey, and subtle spices of the sauce perfectly. Delicious!

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

6 thoughts on “Thai Shrimp and Vegetables with Noodles”

  1. This looks amazing! Isn’t it funny how you can discover all kinds of great dishes playing by ear with what you happen to have in the house? (That’s how my husband discovered “beef yuck’ when he was a single college student.) (Don’t ask. :/) )

    Liked by 2 people

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