I don't like to fuss. I like things to be good, and very good, but don't like to fuss. But yes, I am fussy. That being said, I like to eat when I'm hungry and not waste time. Sometimes it really does feel as though there just isn't time. This recipe is for exactly those times, when there isn't a moment to spare, but you still want, crave, desire a delicious dinner. Oh, and an all-in-one kind of dinner, without multiple side dishes. Just cook it and be done with it. This is one of those dinners. Shrimp. Edamame. Coconut milk and red curry paste. Then, you have your choice of starch; I used farro linguine. Soba noodles would also be fantastic (even cook even faster!), as well as rice, barley, regular pasta - you name it. But some sort of grain-like substance that can comfortably soak in, and bask in, the coconut sauce, as a sort of vehicle for coconut milk. This is a little bit sweet from the shrimp and coconut milk. The red curry paste is an easy way to get the flavours talking. You can add more, but I used 1 tbsp with 2 cans of coconut milk, and it was present, but not overpowering. Sweet & Spicy Shrimp with Edamame 2 cans of coconut milk 1 tbsp of red curry paste 1 lb of thawed, (previously frozen), uncooked, shrimp 3 cups of frozen, shelled edamame salt to taste 1. In a large saucepan, bring the coconut milk to a simmer. Allow to reduce slightly, to thicken the sauce, at least 3 minutes (more if you are patient). Whisk in the red curry paste, until thorougly combined. 2. Add the shrimp (thaw it first, or the sauce will be thinner). Continue to simmer the sauce with the shrimp on medium-low heat until the shrimp are almost all pink. Then, add the edamame. Continue to heat, just until the coconut milk begins to simmer. Taste, and season according to taste. 3. Serve over the grain or pasta of your choice. I prefer to mix it in the pot, to heat the pasta with the sauce, and get the pasta thoroughly coated. If the pasta is undercooked to begin with, then this makes for great leftovers the next day.