America's Test Kitchen's #2 most popular recipe of 2026 — spaghetti tossed with a spicy coconut-peanut curry sauce, juicy shrimp, and crisp snow peas, finished with lime and crunchy peanuts.
Ingredients
8 oz snow peas
2 tablespoons vegetable oil
1/4 cup salted dry-roasted peanuts, chopped
1 lb medium shrimp, peeled and deveined
1/2 tsp salt, divided
1/4 tsp pepper
1 lb spaghetti
1 (14-oz) can coconut milk
1/4 cup creamy peanut butter
2 tablespoons Thai red curry paste
2 tablespoons soy sauce
1 tablespoon packed brown sugar
2 limes (zest and 3 tbsp juice)
Instructions
Bring 2 quarts water to a boil in a Dutch oven. Thinly slice 10 snow peas crosswise for garnish; cut the rest on bias into thirds and set aside.
Heat oil in a 12-inch skillet over medium heat. Add chopped peanuts and cook until golden, 2-3 minutes; transfer to a bowl. Return skillet to medium-high, add shrimp, 1/4 tsp salt, and pepper; cook until just done, about 2 minutes. Transfer and cover to keep warm.
Add spaghetti and 1 1/2 tsp salt to boiling water; cook until al dente. Meanwhile, whisk coconut milk, peanut butter, curry paste, soy sauce, brown sugar, and remaining 1/4 tsp salt in the skillet; simmer over medium heat 5 minutes. Off heat, stir in lime zest and juice.
Add snow pea pieces to pasta water 30 seconds before draining. Reserve 1 cup cooking water, drain, and return to pot. Add peanut sauce, shrimp, and juices; toss over low heat, adding cooking water as needed. Garnish with sliced snow peas, peanuts, and lime wedges.
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