For a hearty vegetarian version of this pasta recipe, use squash, mushrooms, or eggplants in place of shrimp. Check out photo step-by-steps here.
Recipe information
Yield
4 Servings
Ingredients
Preparation
Step 1
Real Talk: If you really, really, truly don’t have time to cook and want to shave off 15 minutes of prep time, buy cleaned and deveined shrimp. Boom. You are so welcome.
Step 2
Heat oil in a large pot over high. Cook half of shrimp until lightly browned and just cooked through, about 1 minute per side; transfer to a plate with a slotted spoon. Repeat with remaining shrimp; set aside.
Step 3
Reduce heat to medium-high and cook pasta, stirring to coat in oil, until noodles begin to brown and smell toasted, about 4 minutes. Add onion and cook, stirring occasionally, until onion is just tender, about 4 minutes. Add fish sauce and sambal oelek and cook, stirring, until sambal turns brick red, about 1 minute. Add tomatoes, breaking up with a spoon, then stir in 3 cups water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until pasta is tender and coated with sauce, about 10 minutes. Stir in parsley; season with salt and pepper.
Step 4
Transfer pasta mixture to a serving platter; top with shrimp. Serve with lime wedges alongside.
