Experience the tantalizing flavors of the Caribbean with our delectable Coconut Curry Shrimp Pasta recipe. This dish combines succulent shrimp, vibrant vegetables, and creamy coconut curry sauce, all served over a bed of perfectly cooked pasta. With each bite, you’ll be transported to a tropical paradise, savoring the harmonious blend of rich coconut, fragrant curry spices, and tender shrimp. Join us as we journey through the recipe and learn how to create this irresistible fusion of flavors in your own kitchen.
Ingredients:
For this mouthwatering dish, you’ll need the following ingredients:
- 1 lb (450g) shrimp, peeled and deveined
- 8 oz (225g) linguine or fettuccine pasta
- 1 tablespoon coconut oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, thinly sliced (any color)
- 1 small zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 can (13.5 oz/400ml) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon maple syrup or brown sugar
- Juice of 1 lime
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
2. Sauté the Shrimp:
In a large skillet, heat the coconut oil over medium heat. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes per side, or until pink and cooked through. Remove the shrimp from the skillet and set aside.
3. Prepare the Sauce:
In the same skillet, add the chopped onion and sauté until translucent. Add the minced garlic and cook for an additional minute, until fragrant. Stir in the sliced bell pepper, diced zucchini, and cherry tomatoes. Cook for 3-4 minutes, until the vegetables are slightly softened.
4. Make the Coconut Curry Sauce:
Pour the coconut milk into the skillet and whisk in the red curry paste until smooth. Stir in the soy sauce and maple syrup (or brown sugar) for a touch of sweetness. Let the sauce simmer for 5-7 minutes, stirring occasionally, until it thickens slightly.
5. Combine Pasta and Sauce:
Return the cooked shrimp to the skillet and add the cooked pasta. Toss everything together until the shrimp and pasta are evenly coated in the creamy coconut curry sauce.
6. Add Lime Juice:
Squeeze the juice of one lime over the pasta and give it a final toss to incorporate the citrusy flavor.
7. Serve and Garnish:
Divide the Coconut Curry Shrimp Pasta among serving plates. Garnish with chopped cilantro and serve with lime wedges on the side for squeezing.
With its velvety coconut curry sauce, tender shrimp, and al dente pasta, our Coconut Curry Shrimp Pasta is a culinary delight that will transport you to the sunny shores of the Caribbean with each mouthful. Bursting with flavor and easy to prepare, this dish is perfect for weeknight dinners or special occasions when you want to impress your guests with a taste of tropical paradise. So, gather your ingredients, fire up the stove, and get ready to indulge in this irresistible fusion of flavors.
