Creamy Red Curry Pasta

Step 1

Cook1 lb. spaghettiin a large pot of boilingsaltedwater, stirring occasionally, until just shy of al dente, about 1 minute less than package directions.

Step 2

Meanwhile, heat2 Tbsp. vegetable oilin a large Dutch oven or other heavy pot over medium. Cook2 medium shallots, thinly sliced, and6 garlic cloves, thinly sliced, stirring often, until softened, about 2 minutes. Addone 4-oz. can red curry pasteand cook, stirring often, until paste is fragrant and slightly darkened and beginning to stick to bottom of pot, about 3 minutes.

Step 3

Pour inone 13.5-oz. can unsweetened coconut milk煨汤、搅拌和刮了y browned bits. Cook, stirring often, until sauce thickens enough to lightly coat a spoon, about 3 minutes.

Step 4

Using tongs, transfer pasta to sauce (a little water coming along is okay). Add2 Tbsp. unsalted butter, cut into pieces, and ½ cup pasta cooking liquid. Increase heat to medium; cook, tossing vigorously and adding more pasta cooking liquid by the ¼-cupful as needed, until sauce is silky and pasta is coated and glossy, about 2 minutes. Remove from heat and add2 tsp. fresh lemon juice; toss to combine.

Step 5

Divide pasta among shallow bowls; top withthinly sliced scallion greens. Serve withlemon wedges.