• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Curried Pasta with Shrimp, Snap Peas, and Shiitake Mushrooms

I love the cling of a good sauce. The way it just perfectly, but lightly coats a noodle or provides a soft, smooth base for a piece of protein. And, of course, the flavor. A good sauce has built layers of flavor that accentuate everything else on the plate. That’s a lot of responsibility for something that is often forgotten in the background of a dish.

This simple, but incredibly tasty curry sauce has great cling – thick, but smooth in texture. It has amazing flavor – a little spicy, a little creamy, a little tart. And it’s just pretty damn good. Especially when tossed with tender rice noodles and hot shrimp. Mmm…dinner is served!


Curried Pasta with Shrimp, Snap Peas, and Shiitake Mushrooms

Served 3.
Leftover Potential: Reheats very well and the flavors continue to meld well in refrigeration. Made 1 meal after the initial dinner.

1 package lo mein noodles (or any other plain pasta)
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
cilantro, as needed

1 Tbsp oil
1 pound shrimp, cleaned, shelled, and deveined
salt, as needed
pepper, as needed

scallions, as needed for garnish
cilantro, as needed for garnish

1. Bring a large pot of salted water to a boil. Cook the noodles until tender, about 5-6 minutes. Drain and set aside.
2. Heat the oil over medium heat. Add the onion and saute until translucent. Add the garlic and saute until fragrant, about 1 minute. Add the snap peas, mushrooms, and scallions and saute until beginning to become tender.
3. 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.
4. In a large saute pan, heat the oil over medium high heat. Season the shrimp with salt and pepper. Saute until pink and cooked through, about 3-5 minutes. Set aside.
5. Add the noodles to the hot curried vegetable mixture. Toss to coat. Serve with finished shrimp, and more scallions and cilantro on top.


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