|2 servings||calories per servings 600||protein serving 29 g||carbs per serving 72 g||total fat per serving 24 g|
Saucy brown rice noodles speckled with butterbeans serves as a sweet, hearty base for tender wild-caught shrimp. Savory flavors from the sesame-tossed salad of tomato and cucumber contrasts sweet coconut curry in the pasta,making this dish dramatic, yet appealing. The red curry is not especially spicy, so feel free to spike with some extra sriracha or red chili flake if you’re a heat-lover!
|Nutrition Facts||/ Per Serving|
|Total Fat||24 g|
|Saturated Fat||11 g|
|Trans Fat||0 g|
|Total Carbohydrates||72 g|
|Dietary Fiber||11 g|
Fill a sauce pan half full with about 6 cups water and add 1 teaspoon kosher salt. Place over high heat. This is your pasta cooking water.
While waiting for water to boil, prepare your mise en place: Halve tomatoes. Halve cucumbers lengthwise, and slice crosswise into 1/4-inch-thick half-moons. Trim and finely chop green onions, keeping whites and greens separate. Finely chop dill.
When pasta cooking water comes to a boil, add pasta, and stir to prevent sticking. Cook until tender but not mushy, 6-7 minutes. Drain pasta well. Return to pot, and cover to keep warm.
While pasta cooks, in a medium bowl, combine cucumber, green onion greens and dill. Add sesame oil and 1/4 teaspoon kosher salt, and toss well. Add tomatoes, and toss very gently, just to season them. Set aside.
In a small saucepan, combine butter beans and 1 1/4 cups water. Place over high heat. Bring to a boil, and cook until almost tender, 5-7 minutes. Reserve 1/2 cup cooking water, and drain beans.
In a large skillet, heat coconut milk over medium-high heat until bubbling and starting to thicken, about 2 minutes. Add red curry paste, and mash and stir to dissolve curry paste into the coconut milk. Add butter beans and reserved 1/2 cup cooking water. Stir well, and boil 1 minute.
Stir in green onion whites. Scatter shrimp in a single layer over coconut curry and cook, stirring occasionally, until shrimp have turned pink and firm, 1-2 minutes. Stir in sugar.
Remove skillet from heat, and add pasta. Toss to combine pasta and sauce well.
Divide pasta and shrimp between 2 shallow bowls. Arrange tomato-cucumber salad on the side, and enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...