Lemongrass Shrimp Pasta

⏱ 30 min 🔥 622 kcal 💪 46 g protein 🥬 7.3 g fiber 🥘 2 servings

Ingredients

• 2 stalks of broccoli, tear into florets

• 1 tsp salt

• 6 oz dried pasta

• 1 tbsp vegetable oil

• 4 cloves of garlic, crushed

• 1 tsp ginger, minced

• 3 stalks of fresh lemongrass, minced

• 1 small onion, diced

• 1 lb shrimp, shelled and deveined

• 3 Thai chili, gently press down with your knife

• 1/2 tbsp fish sauce

Instructions

1. In a large pot, boil 2 quarts of water, add 1 tsp salt. Blanch the broccoli, set aside.

2. Use the same pot of water to cook the pasta. Cook 2 minutes less than the time on the package instruction. I cooked it for 9 minutes.

3. While pasta is cooking, In a skillet add 1 tbsp of vegetable oil and turn to medium high heat, add the lemongrass, onion, ginger, and garlic, saute for a few minutes until fragrant and onion turns translucent.

4. Add shrimp, fish sauce, and Thai chili, cook for a few minutes until shrimp change color from translucent to red.

5. Add the pasta to the skillet, mix and cook for another 2 minutes. Turn off the heat, add broccoli and give it a mix.

Notes

1. Use the same pot of water to blanch broccoli and boil pasta to save energy and time. Use a mesh strainer to fish the broccoli out.

2. Start cooking the pasta at the same time when you start cooking the shrimp, pasta will be just done when the shrimp is done for the final mixing.