Green Curry Shrimp Spaghetti (Thai-Italian)

Method

1. Devein the shrimp and pat them very dry with paper towels. Thinly slice the garlic and halve the cherry tomatoes.

   Add in this stepPeeled shrimp 240 gGarlic cloves 2Cherry tomatoes 10

2. Fill a 22 cm pot with water, cover and bring to a boil over high heat (about 10 min). Add the salt and the spaghetti and cook 1 minute less than the package says, about 9 min. Scoop out a full mug of pasta water before draining. Carry on with the next steps while the pasta cooks.

   Add in this stepWater for the pasta 2 LSalt for the pasta water 14 gSpaghetti 200 g

   high heat

3. Heat half the olive oil in a 26 cm pan over medium-high heat. Lay the shrimp in a single layer and sear for 1 min 30 sec per side, until pink and just curled into a C. Transfer to a plate; they finish cooking in the sauce later, so do not overcook them.

   Add in this stepExtra-virgin olive oil ¾ tbsp

   medium-high heat

4. In the same pan, add the remaining olive oil, the garlic and the curry paste and fry over medium heat for 1 min until fragrant (do not let the garlic burn). Add the coconut milk, fish sauce and palm sugar and simmer for 3 min, until thick enough to coat the back of a spoon thinly.

   Add in this stepExtra-virgin olive oil ¾ tbspGreen curry paste 1½ tbspCoconut milk 240 mlFish sauce 2 tspPalm sugar (or sugar) 1 tsp

   medium heat

5. Add the drained spaghetti, tomatoes, shrimp and half a ladle of pasta water to the pan and toss with tongs over medium heat for 2 min. When the sauce clings smoothly and glossily to the pasta, turn off the heat and toss in the basil and lime juice. If it looks tight, add a splash more pasta water.

   Add in this stepThai basil (or regular basil) 11 gLime ½

   medium heat

6. Twirl onto plates with tongs, spoon over any sauce left in the pan, add a few basil leaves and serve immediately.

   Add in this stepThai basil (or regular basil) 3.8 g