Lemongrass Shrimp Linguine

This flavor bomb is a must try! This fusion of Thai and Vietnamese inspired cuisine will awaken your tastebuds to wanting more in your mouth faster than you can eat. Make this for date night or a get together with friends. No matter the occasion, get ready for the compliments! Shut the front door it's umami goooood!! 

Photo Credit: The Recipe Sherpa

This recipe was inspired by Seonkyoung Longest

Prep Time:     15 minutes (Prep all ingredients before you start cooking)

Cook Time:    15 minutes

Ingredients: The ingredients are grouped to make the cooking process easier for you! Check out the "Ingredients 411" for storing and the shelf life of certain products. Links are provided for quick access to purchase certain ingredients.

Protein - Prep and set aside

• Raw shrimp - 2 lbs, peeled and deveined. 

Aromatics - Prep and set aside. 

• Lemongrass Paste - 5 tbs
• Garlic - 1 tbs, minced (about 3-4 medium cloves)
• Red Onion - 5 tbs, minced (about 1/3-1/2 of a small onion)

Sauce - Mix and set aside

• Fish Sauce - 2 tbs https://amzn.to/2CFLWsz
• Honey - 2 tbs
• Garlic Chile oil - 1/2 tsp (or 1-2 fresh Thai chiles, minced) https://amzn.to/3eAqXpg
• Black pepper - 1/2 tsp

Pasta

• Linguine - 8 oz
• Salted water

Finishes - Prep and set aside

• Cherry tomatoes - 1/2 cup, sliced in halves
• Cilantro - 1 tbs, chopped

For Sautéing

• Safflower Oil - 1/4 cup (Or any flavorless oil such as vegetable or canola) https://amzn.to/2NqFJTg
• Unsalted Butter - 2 tbs

Cooking Instructions

1. Cook the pasta. Fill large pot with water, add salt to taste. Once the water boils, add in your pasta. Boil for 8 minutes.
2. After 5 minutes of the pasta cooking, heat up a large sauté pan (wok is ideal). Add the Safflower Oil and Butter and bring to a simmer. Add the aromatics and sauté for 3 mins on a low simmer.
3. By this time, your pasta should be done. Strain it and set it aside.
4. Add your shrimp to the sautéd aromatics and toss. Pour in the sauce and toss again. Do not fully cook the shrimp.
5. Toss in the pasta and Finishes (tomatoes and cilantro). Cover with a lid and turn off the heat. The residual heat will finish cooking your shrimp and allow the pasta to absorb all the sauce.
6. Check for doneness and voila!

Tips

• Save time by purchasing shrimp that is already peeled and deveined.
• Do not use Olive Oil. It will change the flavor profile of your sauce. Safflower Oil is a healthy, tasteless oil for cooking. Alternatively, you can use Canola or Vegetable oil.
• If you use fresh Lemongrass, be sure to mince as fine as possible. Fresh lemongrass is difficult to chew and has an unpleasant texture. Mince, mince, mince!! Do not use a food processor because it shreds and you will end up with inedible fibers. Also, you may need to add a dash of salt to your sautéed aromatics if you choose to use fresh Lemongrass.
• While boiling your pasta, stir frequently to ensure the noodles do not clump together.

Ingredients 411 

• Lemongrass paste contains salt. Avoid adding additional salt to dishes. This paste can be purchased at most, large grocery stores in the produce section where there are fresh herbs. It must be refrigerated before and after opening. It looks like this:

• Fish Sauce can be stored in the pantry for 1 year. But it does lose its quality and gets dark in color. However, if you store it in the refrigerator, it can last for over a year without compromising quality! 
• Chile Garlic oil should be refrigerated once opened. It can last for over a year. 
• Fresh Thai chiles are sassy and spicy! If you decide to use them, start with one and mince super fine. A little goes a long way. If you're a spice lover, go for 2!