Ginger Shrimp Pasta

Directions

1. 1
   Place the shrimp and ginger in a bowl. Cover and leave to marinate for 30 minutes.
2. 2
   In a shallow frying pan, heat the oil over a medium-high heat, then add the onion and baby corn.
3. 3
   Fry for 5 mins, then stir in the thai curry paste. Continue to cook for a further 5 mins, then add the coconut milk.
4. 4
   Reduce the heat and simmer ently for 10 mins or until the sauce has thickened slightly.
5. 5
   Stir in the shrimp and cook for 3 mins until pink.
6. 6
   Meanwhile, cook the pasta according to pack instructions. Drain, stir through the spinach to wilt, then toss into the sauce.
7. 7
   Divide between the serving bowls and garnish wih a wedge of lime.