This pasta packs so much flavor, you’ll be amazed at how easy it is to make!

Ingredients

• 1 lb shrimp, tails removed
• 8 ounces spaghetti noodles (or any gluten free option – I used brown rice and quinoa noodles!)
• 1 red bell pepper, thinly sliced
• 1/2 red onion, thinly sliced
• 1 bunch asparagus, cut into 1 inch pieces
• 1 jalapeno, seeds removed, thinly sliced (optional for extra heat)
• 1 Tablespoon olive oil
• 1 Tablespoon minced garlic
• 1/2 cup light coconut milk
• 1/4 cup Trader Joe’s NEW Thai Green Curry Simmer Sauce 12 Ounces
• 1 Tablespoon corn starch (only needed if using curry sauce, not the paste)
• 1 bunch cilantro, chopped
• 1 teaspoon crushed red pepper (optional)

Directions

1. In medium pot, boil water and cook noodles according to package directions.
2. In a large skillet, heat olive oil and garlic. Add in red pepper, onion, asparagus, and jalapeno. Mix together well and cook for about 2 minutes.
3. Add shrimp into veggies, and pour in coconut milk and curry sauce. Stir well to combine. Cover, and cook over medium heat for 3 minutes.
4. Stir shrimp, and cover again, cooking for 3 more minutes.
5. Add corn starch into shrimp, and mix well to thicken the sauce. Let simmer, reducing heat to low, for one minute. Omit this step if using curry paste.
6. Add pasta into shrimp, and gently mix to combine. Top with cilantro and crushed red pepper before serving.