One Pot Thai Shrimp Pasta – Creamy Thai shrimp pasta all cooked in one pot.
This tasty Thai Shrimp Pasta comes together in one pot and only 20 minutes. Add all the ingredients to a covered pot and boil away. It’s probably the easiest dinner recipe that you have planned all week!
For those nights when cooking is the last priority, I like to lean into a quick, effortless meal. One that tastes like I spent an hour and a half developing the flavors. But in reality, it only required a few minutes.
Enter Thai Shrimp Pasta.
Not only will you benefit from the quick and convenient cooking process, but the delicious result is positive reinforcement that a quick homemade meal is better than takeout. I love that there’s barely any prep work or dishes, and I can have dinner on the table in less than half an hour.
This one is on my short list of One Pot meals. I rotate it with One Pot Ground Beef Stroganoff and mouth-watering One Pot Pasta with Sausage and Tomatoes.
Why You’ll Love This Thai Shrimp Pasta
I love that this recipe has a little of everything. It’s salty, sweet, spicy, nutty, fresh, and full of umami flavor. Plus, it’s a quick and nutritious meal that you can feel good about.
Here are a few reasons Thai Shrimp Pasta works so well,
- Simple ingredients and tons of flavor. This recipe uses only a few simple, whole-food ingredients. The rest are pantry staples and spices you probably already have in your cabinets.
- Fewer dishes and more time with family. Since the whole meal comes together in one pot, you’ll only need to wash up a few dishes. And if you buy pre-sliced, minced, or chopped ingredients, that’s even less time spent at the kitchen sink and more family time.
- Filling as is, or bulk it up with fresh garnishes. The recipe is full of pasta and protein-packed shrimp, so no one will leave the table hungry. However, it’s easy to make this dish go even further by loading each serving with fresh ingredients like bean sprouts or chopped peanuts.
What You’ll Need
Be sure to scroll down to the recipe card to get the measurements and full instructions!
- Long Pasta – Any long, thin pasta will work in this dish. I prefer to use linguini.
- Chicken Broth – I use low sodium, so I can control the sale level.
- Soy Sauce
- Fish Sauce – Fish sauce adds umami flavor to the dish. You can use minced anchovy or mushroom seasoning as alternatives.
- Red Pepper Flakes
- Ginger – Since ginger is essential to developing the dish’s flavor, I recommend using freshly grated ginger. Fresh ginger packs a ton more flavor than powdered kind.
- Carrots – Cut down prep time by buying pre-shredded carrots at the grocery store.
- Green Onions – For a fancy presentation, slice the onions at an extreme slant, where your knife is almost parallel to the stalk.
- Peanut Butter – Creamy peanut butter blends nicely into the broth to add a nutty flavor, but you could use chunky if you prefer.
- Shrimp – It’s worth it to buy the shrimp peeled and deveined. It’ll cut down on a ton of prep time.
- Optional Garnishments – Bean sprouts, cilantro, lime slices, chopped peanuts, and sriracha are all delicious accompaniments to this Thai pasta.
How To Make Thai Shrimp Pasta
- Combine all ingredients. Add all of the ingredients to a large stockpot. Everything goes in at once, including the dry pasta. There isn’t a particular method or order preference for adding the ingredients. Just make sure to give everything a quick stir to combine.
- Boil. Cover the pot so that all the liquid doesn’t evaporate, and bring it to a boil. Once the pot begins to boil, reduce the heat to a simmer. Then, continue to simmer covered for about 10 minutes until most of the liquid is absorbed and the pasta is cooked through.
- Let the flavors meld. Turn off the heat and let the pasta sit for about 2 minutes. Then, give it a final stir.
- Serve. Serve the pasta and garnish with bean sprouts, chopped peanuts, cilantro, lime wedges, and a drizzle of sriracha!
Tips & Tricks
- Keep the pot covered. When you boil or simmer a pot on the stove uncovered, the liquid will evaporate. The lid discourages evaporation so that the pasta can absorb the liquid instead to cook to the perfect consistency.
- Stir intermittently. You don’t want the pasta or other ingredients sitting at the bottom of the pot to burn. So make sure you stir the pot about every 2 minutes or so while simmering.
- Don’t skip the rest time. Once you cut the heat, the ingredients will have time to settle, and their flavors will meld together. Plus, the meal won’t be so piping hot that you’d burn yourself!
Does It Taste Like Peanut Butter?
The creamy peanut butter gives the final “sauce” a velvety consistency and a toasted, nutty flavor. You’ll notice a hint of peanut butter flavor when you’re eating Thai Shrimp Pasta, but it isn’t overpowering.
What Can I Use Instead of Shrimp
If you have a shellfish allergy or don’t love shrimp’s taste, you could use chicken instead. Cube boneless, skinless chicken breast into small ½-1inch bite-sized cubes and use that as an alternative. The cook time should be the same as long as the pieces are small enough. Just double-check that the meat is cooked through before serving!
Is This The Same As Pad Thai
Thai Shrimp Pasta definitely borrows the flavors of Pad Thai, but they aren’t the same. Pad Thai is stir-fried and much drier than this soft and saucy rendition.
There are tons of delicious mix-ins and garnishments that you can include to bulk up this dish. Here’s some inspiration:
- Bok Choy – Refreshing and filling, add baby bok choy to the pasta during the last 5 minutes of cook time.
- Chili Pepper – Add some spice to your dish with thinly sliced chili pepper.
- Kimchi – Although Kimchi is Korean and not Thai, it adds a punch of spicy, fermented, umami flavor. Don’t be afraid of creating a fusion dish!
- Cashews – If peanuts aren’t your favorite, top the pasta with toasted cashews instead for a nutty flavor.
More Easy One Pan Dinner Recipes
- Spinach & Artichoke Chicken Skillet
- Cheeseburger Macaroni Skillet
- Stuffed Pepper Casserole
- Cajun Sausage Pasta
- One Pan Spinach Chicken Alfredo
- Ground Beef Stroganoff
- Skillet Chili Mac
- 12 oz linguine
- 3 cups chicken broth
- 4 cloves garlic, minced
- 1 Tablespoon low sodium soy sauce
- 1 Tablespoon fish sauce
- 1 Tablespoon honey
- 1/2 teaspoon red pepper flakes
- 2 inches fresh ginger, grated
- 1 cup shredded carrots
- 3 green onions, thinly sliced
- 1/3 cup creamy peanut butter
- 12 oz large shrimp, peeled and deveined (tails removed)
- Bean Sprouts
- Lime Slices
- Chopped Peanuts
- Place all of the ingredients in a large stockpot. Cover and bring to a boil.
- Reduce the heat to a simmer. Stir the pot every 2 minutes, cooking for about 10 minutes or until the liquid is mostly absorbed and the pasta is cooked through.
- Let sit for 2 minutes, stir well and serve.
- Serve topped with chopped peanut and cilantro, and other garnishes you wish.
Amount Per Serving Calories 412Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 183mgSodium 2106mgCarbohydrates 43gFiber 4gSugar 9gProtein 31g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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