Wild Spring Shrimp Pasta
A thai-inspired dish featuring springy wild shrimp, wild farfalle pasta, and a hint of venezuelan spices.
Ingredients
- ●1 pound, peeled and deveined Springy Wild Shrimp
- ●8 ounces Wild Farfalle Pasta
- ●2 tablespoons Venezuelan SpicesMix of cumin, coriander, and a hint of cayenne pepper
- ●2 tablespoons Thai Red Curry Paste
- ●2 tablespoons Coconut Oil
- ●1/4 cup, chopped Fresh Thai Basil
- ●2 tablespoons Fresh Lime Juice
- ●to taste Salt and Pepper
- ●1/4 cup Grated Parmesan Cheese
Instructions
- 1
Cook farfalle pasta according to package instructions.
- 2
In a large skillet, heat coconut oil over medium-high heat. Add the shrimp and cook until pink and slightly charred, about 2-3 minutes per side.
- 3
Add the Thai red curry paste to the skillet and stir to combine with the shrimp. Cook for 1-2 minutes.
- 4
Add the venezuelan spices to the skillet and stir to combine. Cook for an additional 1-2 minutes.
- 5
Add the cooked farfalle pasta to the skillet and toss with the shrimp and spice mixture.
- 6
Stir in fresh thai basil and cook for an additional 1-2 minutes.
- 7
Season with salt, pepper, and a squeeze of fresh lime juice.
- 8
Serve hot, topped with grated parmesan cheese.
- 9
Garnish with additional fresh thai basil if desired.