Thai Shrimp Scampi

By jeknudson

Ingredients

• 8 ounces uncooked multigrain spaghetti
• 8 ounces asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
• 2 teaspoons canola oil
• 2 tablespoons minced fresh lemongrass
• 3 garlic cloves, minced
• 2/3 cup light coconut milk
• 1/3 cup unsalted chicken stock
• 1 tablespoon Thai green curry paste (such as Thai Kitchen)
• 3/4 teaspoon kosher salt
• 12 ounces medium shrimp, peeled and deveined
• 1 cup chopped fresh cilantro
• 1 cup chopped fresh mint

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Cook pasta according to package directions, omitting salt and fat. Add asparagus during last 2 minutes of cooking. Drain; return to pan.

2. Heat oil in a large skillet over medium-high heat. Add lemongrass and garlic; sauté 30 seconds. Stir in coconut milk, stock, curry paste, salt, and shrimp; bring to a boil. Reduce heat; simmer 3 minutes or until shrimp are done, stirring occasionally. Stir shrimp mixture, cilantro, and mint into pasta mixture.