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Pasta with Lemongrass Coconut Sake Cream Sauce and Butter Seared Shrimp


















Serves six



Lemongrass Coconut Sake Cream Sauce

  • 1 stick of Challenge unsalted butter

  • ½ cup of diced shallots

  • 3 tablespoons of Thai Seasoning paste (found in the refrigerator section by the herbs, sold in tubes)

  • 3/4 cup of  Sake 

  • 1 cup of premade seafood stock or clam juice

  • 1 ½ teaspoons of Thai green curry paste

  • 16 ounces of coconut milk

  • 1 cup of heavy cream

  • 16 ounces of your favorite pasta, cooked according to package


Butter Seared Shrimp

  • 6 tablespoons of Challenge salted butter

  • 1 pound of peeled and deveined medium or large shrimp

  • 1/8 cup of diced Thai basil (regular basil can be substituted)





  1. To create sauce, add butter and shallots to a pan, cook until softened. Add Thai seasoning paste, sake and  stock to pan. Simmer for 15 minutes to extract flavors. Add extra stock or water if needed. Strain mixture and return to the pan. Stir in curry, coconut cream and heavy cream. Cook over low heat until mixture becomes thick and light golden in color, about 8-10 minutes. Taste for salt and heat, adjust if needed.

  2. To sear shrimp, place butter into a skillet. When butter is melted and hot, add shrimp and cook until no longer translucent, about 3-4 minutes over medium high heat. Do not overcook!

  3. To serve, toss the cooked pasta with half of the sauce. Top pasta with shrimp and a drizzle of the remaining sauce. Garnish with Thai basil.

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