Thai Coconut Shrimp Pasta

This was a hit with the kids, even Owen! My kids love shrimp…must be the southern Alabama blood that runs through their veins. I was a bit leery about the peanut butter…and it was a bit sweet for me, so I adjusted the recipe a bit to give it more of a savoury flavour to compliment the sweet peanut butter. I added a bit more tomato, red pepper flakes, and lime juice. I also wasn’t able to find bean sprouts the day I went shopping, so I used broccoli sprouts instead. Bean would have been much better. It was a cinch to make, a 20 minute meal.

2 cups broccoli florets
2/3 cup light coconut milk
2 tbsp tomato paste
2.5 tbsp natural peanut butter
1 tsp ginger
4 cloves of garlic minced
½ tsp red pepper flakes
Juice of 1 lime
1 red bell pepper sliced into thin strips
1 cup bean sprouts
24 medium raw shrimp peeled deveined

Bring 2 pots of water to a boil;
Cook pasta according to directions, rinse with hot water and set aside
Boil broccoli for 5 minutes, drain and set aside

In a bowl add coconut milk, peanut butter, ginger, garlic, tomato paste, pepper flakes, and lime juice, whisk to thoroughly combine.

Simmer coconut mixture, bell pepper and bean sprouts in a non-stick pan over low heat for 5 minutes, stirring often. Add shrimp and cook for another 2 minutes. Flip shrimp and cook for 1 minute.

Toss noodles and broccoli with coconut-shrimp mixture, and serve hot.