Ginger Shrimp Pasta

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 11 ounces raw shrimp
• 1 tablespoon fresh ginger, grated
• 1/2 tablespoon olive oil
• 1 onion, peeled and finely sliced
• 7 ounces baby corn, cut into chunks
• 4 teaspoons thai curry paste
• 1 3/4 cups coconut milk
• 13 ounces fusilli
• 7 ounces fresh spinach
• 1 lime, cut into wedges

Recipe

• 1 place the shrimp and ginger in a bowl. cover and leave to marinate for 30 minutes.
• 2 in a shallow frying pan, heat the oil over a medium-high heat, then add the onion and baby corn.
• 3 fry for 5 mins, then stir in the thai curry paste. continue to cook for a further 5 mins, then add the coconut milk.
• 4 reduce the heat and simmer ently for 10 mins or until the sauce has thickened slightly.
• 5 stir in the shrimp and cook for 3 mins until pink.
• 6 meanwhile, cook the pasta according to pack instructions. drain, stir through the spinach to wilt, then toss into the sauce.
• 7 divide between the serving bowls and garnish wih a wedge of lime.