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

Sustainable Choice.There are lots of sustainable shrimp options available; ask at the seafood counter to ensure you're making the right choice. If you have trouble finding lemongrass, substitute 1/2 teaspoon grated lemon rind.

Recipe by Cooking Light June 2015


Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Serves 4 (serving size: about 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Add asparagus during last 2 minutes of cooking. Drain; return to pan.

  • Heat oil in a large skillet over medium-high heat. Add lemongrass and garlic; sauté 30 seconds. Stir in coconut milk, stock, curry paste, salt, and shrimp; bring to a boil. Reduce heat; simmer 3 minutes or until shrimp are done, stirring occasionally. Stir shrimp mixture, cilantro, and mint into pasta mixture.

Nutrition Facts

354 calories; fat 7.4g; saturated fat 2.2g; mono fat 1.6g; poly fat 0.8g; protein 24g; carbohydrates 49g; fiber 6g; cholesterol 107mg; iron 2mg; sodium 604mg; calcium 81mg.