Thai Shrimp “Alfredo”

This dish is a fun way to eat a typically heavy Italian pasta dish without the guilt! Plus it's dairy-free and gluten-free. I love Thai flavors, and they play together really well here. This time around, I used lite coconut milk, and I don't think it was quite as good as the first time I made it, but it's definitely healthier, so choose whatever you think is best for your family. We topped our servings with a little tamari and chile garlic sauce, and it really added a nice bit of heat at the end. You could always use more curry paste, too, but I wanted to keep it mild enough for my son to be able to enjoy it.

Thai Shrimp “Alfredo”
Ashley Covelli

2 tablespoons vegetable oil
2 cloves garlic, minced
½ small yellow onion, thinly sliced (about 2 tablespoons)
1 tablespoon red curry paste
1 teaspoon fish sauce
1 tablespoon low sodium soy sauce*
1 tablespoon freshly squeezed lime juice
1 pound large shrimp, peeled and deveined
13.5 ounce can unsweetened coconut milk
½ pound cooked rice noodles
Kosher salt, to taste
Cilantro, chopped, for garnish
Lime wedges, for garnish

Heat oil in a large nonstick skillet over medium heat. Add garlic and onion and sauté until fragrant. Add curry paste, fish sauce, soy sauce and lime juice and cook until the curry paste softens fully and coats the garlic and onion. Add shrimp and sauté until they are almost cooked through. Pour in coconut milk and stir. Add noodles and continue to cook, stirring occasionally, until the shrimp is fully cooked and the sauce and noodles are heated through. Season with salt and serve with cilantro and lime on top.

*Optional: use Gluten Free

Big Flavors Rating: 5 Stars