Nutty Pasta Toss with Shrimp

  • JessicaGS Posted: 03/29/09
    Worthy of a Special Occasion

    LOVED this! I was scared at first because I had never eaten a sauce anything like this, but this is now one of my new favorites! Delicious!

  • debcooks Posted: 09/29/09
    Worthy of a Special Occasion

    This is my "go-to" recipe when I have company. It always turns out great! I make it just as the recipe says and they just love it. Good intro to Thai food, too.

  • taval2 Posted: 12/12/09
    Worthy of a Special Occasion

    My husband and 2.5 yr old both loved this. I did make a few modifications: I added some julianne zucchini squash to the veggies; I made 1.5 times the sauce, adding 1/4t crushed red pepper (instead of the hot sauce), 1T sherry and 3T of the pasta water to loosen it enough to mix with the veggies/shrimp and pasta together. Served with rice noodles. Really delicious – will make again

  • carriemtx Posted: 06/01/11
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    I think I've made this at least 2 or 3 dozen times over the last 5 years. I've made it with shrimp, per recipe, which is wonderful, but we most often make it with tofu stir-fried in light sesame oil. It gets really simple if you use bottled minced ginger and bottled minced garlic. We serve it on top off buckwheat soba noodles. I'm not sure if I've ever made the original 2-serving recipe -- we always need at least 4 servings, and I've even tripled the recipe to make 12 servings before. It always turns out beautifully. Guests love it, though it is simple enough for a weeknight meal.

  • Thymekeeper Posted: 06/27/11
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    Just made this for the first time tonight. I added extra hot sauce because we like spicy food. Reduced the ginger a little bit, because I don't like such a potent ginger taste. I didn't have low sodium soy sauce, so I used regular with half water. It was very good, but still a little bit on the salty side. Will reduce to half the soy sauce next time, though. :)

  • NanetteJG Posted: 07/20/11
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    I love this recipe. I do think it's a bit salty, even with the reduced soy sauce, so I add a little less.

  • Marlise Posted: 01/30/12
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    Very good and pretty quick and easy! I serve it over Udon noodles because I feel the dish has more Asian flavors then anything else. The whole family enjoys this recipe!

  • MarkSz Posted: 07/17/12
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    Really good and super simple to make. I doubled the recipe for our family and used almost two bags of spinach. I also did as another reviewer stated and used a ladel full or so of pasta water to thin the sauce. It also helped to wilt the spainach. I used Penne Rigata pasta and I omitted the cilantro. I didn't have as much shrimp in the freezer as I thought so after I let my girls get there shrimp I chopped up some left over steak an I had that with mine.

  • books4gail Posted: 11/04/12
    Worthy of a Special Occasion

    I, too, have made this many times over the years. I make it for the two of us pretty much as the recipe reads. I use more spinach though! One cup spinach cooked down is not much.


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