why make this recipe
Yellow Curry Shrimp Pasta is a delightful dish that merges the flavors of creamy coconut and spicy curry with the satisfying bite of linguine and tender shrimp. This recipe is perfect for a quick weeknight dinner that feels special and exotic. It’s also a great way to introduce shrimp into your meals if you’re looking for something different and delicious.
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:
- 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.
- In a large skillet, heat the coconut milk over medium heat. Whisk in the yellow curry paste until fully blended.
- Add the shrimp and peas to the sauce. Simmer until the shrimp turn pink and are cooked through, about 3 to 4 minutes.
- Toss the cooked linguine with the shrimp curry sauce until everything is evenly coated.
- Top with fresh coriander and serve immediately.
how to serve Yellow Curry Shrimp Pasta
Serve Yellow Curry Shrimp Pasta in shallow bowls to showcase the colorful shrimp and green peas. You can also sprinkle a little extra coriander on top for added flavor and visual appeal. A slice of lime on the side can enhance the dish’s taste when squeezed over it before eating.
how to store Yellow Curry Shrimp Pasta
If you have leftovers, store them in an airtight container in the refrigerator. It is best to eat the dish within 2-3 days. When reheating, you might want to add a splash of coconut milk to restore some creaminess.
tips to make Yellow Curry Shrimp Pasta
- Make sure to not overcook the shrimp; they should be just pink and firm.
- If you want more heat, feel free to add a bit more yellow curry paste or some red pepper flakes.
- Experiment with adding other vegetables like bell peppers or spinach for more nutrition.
variation
You can switch the shrimp for chicken or tofu if you prefer. The cooking time may vary slightly, so keep an eye on the protein you choose.
FAQs
Can I use other types of pasta?
Yes, you can use any pasta you like. Just adjust the cooking time according to the type of pasta you choose.
Is this dish gluten-free?
The recipe is not gluten-free because of the pasta. However, you can substitute gluten-free pasta to make it suitable for a gluten-free diet.
Can I make this recipe ahead of time?
Yes, you can prepare the sauce ahead of time and store it separately. Just cook the pasta fresh when you’re ready to serve for the best texture.
Yellow Curry Shrimp Pasta
- Total Time: 23 minutes
- Yield: 4 servings
- Diet: Gluten-Free (if using gluten-free pasta)
Description
A delightful dish merging creamy coconut and spicy curry with linguine and tender shrimp, perfect for a quick yet exotic weeknight dinner.
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
Instructions
- 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.
- In a large skillet, heat the coconut milk over medium heat. Whisk in the yellow curry paste until fully blended.
- Add the shrimp and peas to the sauce. Simmer until the shrimp turn pink and are cooked through, about 3 to 4 minutes.
- Toss the cooked linguine with the shrimp curry sauce until everything is evenly coated.
- Top with fresh coriander and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator and consume within 2-3 days. Consider adding a splash of coconut milk when reheating for creaminess.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Asian