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Yellow Curry Shrimp Pasta

A creamy, flavorful fusion of Thai yellow curry and Italian pasta, featuring juicy shrimp, coconut milk, and fresh herbs.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Fusion, Thai
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 10 oz spaghetti or linguine
  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 2 tbsp yellow curry paste
  • 14 oz coconut milk full-fat
  • 1 tsp brown sugar
  • 1 tbsp soy sauce
  • 1 tsp lime juice plus wedges for serving
  • 1 cup green peas frozen or fresh
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Equipment

  • Large skillet
  • Mixing bowls
  • Pot for pasta
  • Wooden spoon

Method
 

  1. Cook spaghetti according to package directions until al dente. Drain and set aside.
  2. Heat olive oil in a large skillet over medium-high heat. Sear shrimp 1–2 minutes per side until pink and slightly charred. Remove and set aside.
  3. Add onion to the same pan and sauté until translucent. Stir in garlic and ginger until fragrant.
  4. Stir in yellow curry paste and cook for 1 minute.
  5. Pour in coconut milk, soy sauce, and brown sugar. Simmer gently for 3–4 minutes.
  6. Add peas and return shrimp to pan. Toss in pasta and mix to coat evenly. Add pasta water if needed.
  7. Squeeze in lime juice and garnish with cilantro before serving.

Notes

Use high-quality curry paste for the best flavor balance of spice and sweetness.