Coconut Curry Shrimp Pasta
Linguine takes well to rich, full-bodied sauces, and combining it with red curry paste and coconut milk brings an aromatic, savory twist to pasta night. The silkiness of the reduced coconut milk coats every strand of pasta without feeling excessively heavy. Cooking the shrimp quickly in olive oil before assembling the sauce keeps them tender and juicy. Once the curry sauce simmers down and thickens in the same pan, everything comes back together for a fast, balanced dinner that feels special right out of the skillet.
Why this one works
- Rich coconut milk balances the gentle heat and spice of red curry paste.
- Quick-cooking shrimp keep the prep and cooking process streamlined.
- Linguine provides the ideal broad surface for catching the glossy sauce.
- Everything finishes in one skillet once the pasta is boiled.
What you’ll need
- 1 lb (450g) large peeled shrimp Peeled and deveined shrimp cook evenly in just a few minutes; pull them as soon as they turn pink and opaque.
- 2 cups (475ml) full-fat coconut milk Full-fat canned coconut milk creates a naturally thick, emulsified sauce as it simmers.
- 12 oz (340g) linguine pasta Cook until just al dente so the strands can absorb the warm curry sauce without softening too much.
- 2 tbsp (30ml) red curry paste Whisking directly into the skillet blends the paste smoothly into the coconut base.
- 1 tbsp (15ml) olive oil Used to lightly sear the shrimp over medium heat before the sauce goes in.
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What to have nearby
- Large pot for boiling pasta
- Large skillet
- Whisk
- Tongs or pasta fork
Step-by-step instructions
Timing is straightforward here: get the pasta water boiling first, sear the shrimp quickly, and then let the sauce reduce gently while the noodles finish cooking.
- 1Step 1
Boil pasta according to package directions until al dente.
- 2Step 2
Heat olive oil in a large skillet over medium heat.
- 3Step 3
Add shrimp and cook until opaque. Remove shrimp.
- 4Step 4
Whisk curry paste and coconut milk in the skillet, simmering until thickened.
- 5Step 5
Toss cooked pasta and shrimp into the sauce until well coated.
- 6Step 6
Serve immediately in wide bowls.
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A few things worth knowing
- Remove the shrimp from the skillet the moment they turn opaque to prevent them from becoming rubbery while the sauce simmers.
- Whisk continuously when combining the curry paste and coconut milk to dissolve any paste clumps completely.
- Simmer the sauce until it lightly coats the back of a spoon before returning the pasta and shrimp to the pan.
- Toss the pasta in the warm sauce for a full minute so the linguine absorbs the curry flavors.
Ways to make it your own
- Finish with fresh lime wedges squeezed over the top before serving to add a bright citrus note.
- Garnish with a handful of fresh torn cilantro leaves for color and fresh aroma.
Serving suggestions
Serve hot in wide pasta bowls immediately after tossing so the sauce remains silky. A simple cucumber salad or lightly steamed snap peas makes a refreshing, crunchy accompaniment to the creamy curry noodles.
Storage & reheating
Transfer leftovers to an airtight container and keep refrigerated. Reheat gently over low heat in a skillet with a splash of water or coconut milk to loosen the sauce without overcooking the shrimp.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can I use light coconut milk instead?+
Full-fat coconut milk gives the sauce its rich body and cling. Light coconut milk has a higher water content and will produce a thinner sauce.
What size shrimp work best?+
Large peeled shrimp are ideal because they remain plump and juicy during a quick sear and are easy to toss with linguine.
With its creamy, spiced coconut sauce and tender shrimp, this dish delivers an easy weeknight meal that feels distinctly vibrant and comforting.
Coconut Curry Shrimp Pasta
Tender shrimp and linguine tossed in a fragrant, creamy red curry and coconut sauce. A satisfying four-serving seafood pasta dinner ready in minutes.
Ingredients
- 1 lb (450g) large peeled shrimp
- 2 cups (475ml) full-fat coconut milk
- 12 oz (340g) linguine pasta
- 2 tbsp (30ml) red curry paste
- 1 tbsp (15ml) olive oil
Instructions
- Boil pasta according to package directions until al dente.
- Heat olive oil in a large skillet over medium heat.
- Add shrimp and cook until opaque. Remove shrimp.
- Whisk curry paste and coconut milk in the skillet, simmering until thickened.
- Toss cooked pasta and shrimp into the sauce until well coated.
- Serve immediately in wide bowls.
Nutrition
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