Bring 2-3 quarts of water to a rolling boil; add pasta and cook 8-10 minutes or until al dente.
In a medium bowl, whisk to combine the coconut milk, red curry paste, lime juice, sugar, and salt; set aside.
Meanwhile, heat olive oil in a large skillet over medium heat. Once hot, add the onion and saute 3-4 minutes. Add bell peppers and continue cooking an additional 3-4 minutes or until softened. Add jalapenos and garlic, and saute 30-60 seconds or until fragrant.
Add the coconut milk mixture and turn heat up to medium-high. Once simmering, add the shrimp and cook 2-3 minutes or until no longer opaque. Turn off heat.
Divide noodles between 4 bowls and top with the shrimp mixture and about ⅓ cup coconut curry sauce. Top with cilantro and serve immediately.
Nutrition Information
Serving size: ¼ recipe (~1 cup pasta and 4 oz shrimp with veggies) Calories: 496 Fat: 13.0 Carbohydrates: 57.0 Sugar: 9.0 Sodium: 780 Fiber: 7.0 Protein: 34.5 Cholesterol: 150
Recipe by Prevention RD at https://preventionrd.com/spicy-thai-shrimp-bowls-weekly-menu/