Fettuccine with Shrimp and Tom Yum Sauce
Pasta and Pizza | Author's cuisine
⏳ Time
20 minutes
🥕 Ingredients
14
🍽️ Servings
2
Description
Recipe by John Smith, chef at The Rustic Table.
Ingredients
- Green Tagliatelle Pasta - 7.1 oz
- Peeled Cooked Shrimp - 4.9 oz
- Cilantro - 0.2 oz
- Mild Chili Spice - 0.2 oz
- Shrimp - 7 fl oz
- Tom Kha paste - 1.8 oz
- Galangal - 0.7 oz
- Kaffir Lime Leaves - 0.4 oz
- Lemongrass - 0.4 oz
- Coconut Milk - 10 fl oz
- Fish Oil - 0 fl oz
- Safflower Oil - 0 fl oz
- Lime Juice - 0 fl oz
- Sesame bun - 0.1 oz
Step by Step guide
Step 1
Sauté the tom yum paste in sunflower oil for about 3-4 minutes, then add broth, coconut milk, kaffir lime leaves, lemongrass, and galangal root. Cook for about an hour over medium heat, and at the very end, add lime juice.
Step 2
Cook the pasta until al dente according to the timer.
Step 3
In a well-heated skillet, sauté the shrimp for 1 minute on each side.
Step 4
Then add the sauce, the cooked pasta, and heat over medium heat for about 1 minute.
Step 5
Arrange the pasta beautifully in a deep plate, garnish with cilantro leaves, thin slices of chili pepper, and sprinkle with sesame seeds.
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