Rating: 4.5 stars
9 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Spaghetti can be used in place of udon noodles, if desired. You can find red curry paste at Oriental markets; made primarily from chiles and very concentrated, it imparts a spicy, salty flavor all its own.

Recipe by Cooking Light January 1997

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Yield:
6 servings (serving size: 1 1/3 cups)
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Ingredients

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Directions

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  • Starting at the tail end, butterfly each shrimp, cutting to, but not through, outside of shrimp. Set aside.

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  • Combine lime rind and next 5 ingredients (lime rind through chili oil); stir well. Combine 1/3 cup marinade with shrimp in a large zip-top plastic bag; seal bag, and marinate shrimp in refrigerator for 30 minutes.

  • Combine remaining 1/3 cup marinade, bell pepper, and next 4 ingredients (bell pepper through noodles) in a large bowl, tossing to coat.

  • Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add shrimp; sauté 5 minutes or until done. Combine shrimp with pasta mixture, and toss gently. Sprinkle each serving with nuts. Serve warm or chilled.

Nutrition Facts

372 calories; calories from fat 23%; fat 9.6g; saturated fat 1.5g; mono fat 3.3g; poly fat 3.6g; protein 31.3g; carbohydrates 39.3g; fiber 2.6g; cholesterol 172mg; iron 5.3mg; sodium 470mg; calcium 93mg.
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