Thai Shrimp Scampi

• 8 ounces uncooked multigrain spaghetti
• 8 ounces asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
• 2 teaspoons canola oil
• 2 tablespoons minced fresh lemongrass
• 3 garlic cloves, minced
• 2/3 cup light coconut milk
• 1/3 cup unsalted chicken stock
• 1 tablespoon Thai green curry paste (such as Thai Kitchen)
• 3/4 teaspoon kosher salt
• 12 ounces medium shrimp, peeled and deveined
• 1 cup chopped fresh cilantro
• 1 cup chopped fresh mint

1. Cook pasta according to package directions, omitting salt and fat. Add asparagus during last 2 minutes of cooking. Drain; return to pan.
2. Heat oil in a large skillet over medium-high heat. Add lemongrass and garlic; saute 30 seconds. Stir in coconut milk, stock, curry paste, salt, and shrimp; bring to a boil. Reduce heat; simmer 3 minutes or until shrimp are done, stirring occasionally. Stir shrimp mixture, cilantro, and mint into pasta mixture.

multigrain spaghetti, canola oil, fresh lemongrass, garlic, light coconut milk, green curry, kosher salt, shrimp, fresh cilantro, fresh mint

Taken from www.myrecipes.com/recipe/thai-shrimp-scampi (may not work)