Yellow Curry Shrimp Pasta

Why Make This Recipe

Yellow Curry Shrimp Pasta is a delightful dish that combines the rich flavors of curry with the comforting texture of pasta. This recipe is perfect for anyone who enjoys seafood and wants to try something a bit different. The creamy coconut milk and zesty curry paste create a wonderful sauce that coats the shrimp and pasta beautifully. It’s a quick meal, too, making it ideal for busy weeknights or special occasions.

How to Make Yellow Curry Shrimp Pasta

Ingredients:

• 10.5 oz linguine
• 10.5 oz raw shrimp, peeled and deveined
• 1 cup coconut milk
• 1 tablespoon yellow curry paste
• 1 cup green peas
• Fresh coriander, for garnish

Directions:

1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 9 minutes. Drain and set aside.
2. In a large skillet, heat the coconut milk over medium heat. Whisk in the yellow curry paste until fully blended.
3. Add the shrimp and peas to the sauce. Simmer until the shrimp turn pink and are cooked through, about 3 to 4 minutes.
4. Toss the cooked linguine with the shrimp curry sauce until evenly coated.
5. Top with fresh coriander and serve immediately.

How to Serve Yellow Curry Shrimp Pasta

Serve this dish warm, garnished with plenty of fresh coriander to enhance the flavor. It makes a great stand-alone meal or can be paired with a crisp green salad. For an extra touch, serve it with lime wedges for a refreshing zing.

How to Store Yellow Curry Shrimp Pasta

If you have leftovers, store them in an airtight container in the refrigerator. The pasta is best eaten within 2 days. To reheat, warm it gently in a microwave or on the stovetop with a splash of coconut milk to restore some creaminess.

Tips to Make Yellow Curry Shrimp Pasta

• Ensure the shrimp are fresh and cooked just until they turn pink to avoid overcooking.
• You can adjust the amount of yellow curry paste to suit your spice preference.
• For added flavor, squeeze some lime juice over the pasta before serving.

Variation

You can easily change this recipe by substituting the shrimp with chicken or tofu for a different protein. Additionally, adding vegetables like bell peppers or spinach can bring more color and nutrition to the dish.

FAQs

1. Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just be sure to thaw them before cooking for even results.

2. What if I can’t find yellow curry paste?
If you can’t find yellow curry paste, you can substitute it with red curry paste or green curry paste, but the flavor will be slightly different.

3. Can I make this dish vegan?
Yes, you can make this dish vegan by using tofu instead of shrimp and ensuring the coconut milk is dairy-free.

Yellow Curry Shrimp Pasta

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A delightful dish combining rich curry flavors with comforting pasta, featuring shrimp in a creamy coconut milk sauce, perfect for busy weeknights or special occasions.

• Total Time: 25 minutes
• Yield: 4 servings 1x

Ingredients

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• 10.5 oz linguine
• 10.5 oz raw shrimp, peeled and deveined
• 1 cup coconut milk
• 1 tablespoon yellow curry paste
• 1 cup green peas
• Fresh coriander, for garnish

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Instructions

1. Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 9 minutes. Drain and set aside.
2. In a large skillet, heat the coconut milk over medium heat. Whisk in the yellow curry paste until fully blended.
3. Add the shrimp and peas to the sauce. Simmer until the shrimp turn pink and are cooked through, about 3 to 4 minutes.
4. Toss the cooked linguine with the shrimp curry sauce until evenly coated.
5. Top with fresh coriander and serve immediately.

Notes

Ensure the shrimp are fresh and cooked just until they turn pink to avoid overcooking. You can adjust the amount of yellow curry paste to suit your spice preference.

• Author: nevaeh-hall
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai
• Diet: Seafood

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 5g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 150mg