Aug 29 2026
Restaurants›Freelance Cafe & Wine Bar›Thai Pasta Recipe

Thai Pasta Recipe

Inspired by Freelance Cafe & Wine Bar
Time35m
Serves4

Gemelli Pasta, Sautéed Shrimp, Pine Nuts, Thai Chili, Demi Glace, Splash of Cream

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Ingredients

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Pasta & Cooking Liquid

Shrimp

Sauce & Aromatics

Finishing & Garnish

Method

Pasta & Cooking Liquid

  1. 1

    Boil pasta

    Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon coarse salt. Add 12 oz gemelli pasta and cook until al dente according to package instructions (usually 8–10 minutes). Reserve 1 cup of the starchy pasta cooking water, then drain the pasta and set aside.

Shrimp

  1. 2

    Season shrimp

    Pat 1 pound large shrimp dry with paper towel. Toss with 1 teaspoon kosher salt and 1 teaspoon black pepper so they are evenly seasoned.

  2. 3

    Sear shrimp

    Heat a large sauté pan or skillet over medium-high heat and add 2 tablespoons neutral oil. When oil is shimmering, add shrimp in a single layer (work in two batches if needed). Cook 1.5–2 minutes per side until pink and just cooked through. Transfer shrimp to a plate and cover loosely.

Sauce & Aromatics

  1. 4

    Toast pine nuts

    In a small dry skillet over medium heat, toast 1 oz pine nuts, stirring frequently, until golden and fragrant (2–3 minutes). Transfer to a bowl to stop cooking.

  2. 5

    Sauté aromatics

    Wipe the shrimp pan if necessary and reduce heat to medium. Add 1 tablespoon unsalted butter. When melted, add 1 large minced shallot and sauté 2–3 minutes until translucent. Add 3 minced garlic cloves and 2 thinly sliced Thai red chilies and cook 30–45 seconds until fragrant, stirring to avoid burning.

  3. 6

    Build the sauce

    Pour in 1 cup demi-glace and bring to a gentle simmer, scraping any browned bits from the pan. Stir in 1 teaspoon fish sauce, 1 teaspoon light soy sauce, 1 tablespoon fresh lime juice, and 1/2 teaspoon brown sugar. Let the sauce reduce 2–3 minutes until slightly thickened.

  4. 7

    Finish with cream

    Lower heat to medium-low and stir in 1/4 cup heavy cream. Add 1/2 teaspoon cracked black pepper. Taste and adjust seasoning—add a pinch of salt or more lime/fish sauce if needed.

Combine & Finish

  1. 8

    Toss pasta with sauce

    Add the drained gemelli to the sauce along with 1/2 cup of the reserved pasta cooking water. Toss vigorously for 1–2 minutes so the sauce emulsifies and coats the pasta. Add more reserved water, a tablespoon at a time, if the sauce seems too thick—target a silky coating.

  2. 9

    Return shrimp & add pine nuts

    Return the cooked shrimp to the pan and gently toss to warm through (30–60 seconds). Stir in the toasted pine nuts and drizzle 1 teaspoon extra virgin olive oil for gloss.

  3. 10

    Garnish & serve

    Remove from heat. Stir in 2 tablespoons chopped cilantro and sprinkle 2 sliced scallions on top. If desired, grate 1/4 cup Parmesan or Pecorino over individual portions. Serve immediately.

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