Monday, May 18, 2015

Easy Yellow Curry Shrimp Pasta

Busy moms need secret sauces. Plain and simple. And I am here to share one of mine with you. Trader Joe's Thai Yellow Curry Sauce. I always have a bottle or two of that -- and Trader Joe's Thai Red Curry Sauce, for that matter -- in my pantry. I also always have a bag of frozen shrimp on hand, too. I snatch up a bag or two whenever they go on special at the grocery.

One day when short on time and without a fully stocked fridge and pantry, I made up this easy, yummy dish. Easy Yellow Curry Shrimp Pasta yields a ton of leftovers, which is also nice. It's now a regular go-to and a hit with my family (excluding one of the daughters, because there's always one) and my neighbors, the beneficiaries of leftovers.


Easy Yellow Curry Shrimp Pasta

1 medium to large onion, chopped
2 yellow squashes, diced
Olive oil
1 to 2 pounds shrimp, peeled and deveined
Red pepper flakes
16 ounce box of angel hair pasta
1 bottle of Trader Joe's Thai Yellow Curry Sauce

Heat a splash or two of olive oil over medium to medium high heat and add in the onions and yellow squash. Meanwhile, start a pot of water to boil for the pasta.

Saute veggies for two to three minutes. Add in the shrimp and a pinch or two of the red pepper flakes. Cook until shrimp is pink and opaque. This will take just three to four minutes.

Cook entire box of angel hair pasta according to package directions. Drain pasta and in a large bowl or pot combine pasta with shrimp, veggies and curry sauce.

Eat. Enjoy. And don't forget to share with your neighbors.

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