Yellow Curry Shrimp Pasta – Creamy, Comforting & Full of Flavor

There’s something magical about combining the vibrant flavors of Thai-inspired yellow curry with the comforting heartiness of pasta. Yellow Curry Shrimp Pasta brings together the best of both worlds — luscious coconut cream infused with aromatic curry, tender shrimp seared to perfection, and al dente noodles that soak up every drop of the golden sauce. It’s cozy, bold, and easy enough for a weeknight dinner, yet impressive enough for guests.

This dish is one of those that fills your kitchen with an irresistible aroma — a mix of coconut, spices, garlic, and sizzling shrimp. The sauce clings to every strand of pasta, wrapping it in warmth and flavor. If you’re craving something exotic yet soothing, this dish will hit all the right notes.

Ingredients:

• 10 oz spaghetti or linguine
• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil or butter
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons yellow curry paste
• 1 can (14 oz) coconut milk (full-fat for creaminess)
• 1 teaspoon brown sugar
• 1 tablespoon soy sauce
• 1 teaspoon lime juice (plus wedges for serving)
• 1 cup frozen green peas (or fresh)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Optional: chili flakes for extra heat

Instructions:

1. Cook the pasta: Boil salted water in a large pot and cook spaghetti according to package directions until al dente. Drain, reserving ½ cup of pasta water, and set aside.
2. Sear the shrimp: In a large skillet, heat olive oil over medium-high heat. Add shrimp, season with salt and pepper, and cook 1–2 minutes per side until pink and slightly charred. Remove and set aside.
3. Sauté aromatics: In the same pan, add onions and cook until translucent. Stir in garlic and ginger, sautéing until fragrant (about 30 seconds).
4. Add curry paste: Stir in yellow curry paste and cook for another minute to release the flavors.
5. Make the sauce: Pour in coconut milk, soy sauce, and brown sugar. Stir well and bring to a gentle simmer.
6. Combine: Add the peas and let the sauce cook for 3–4 minutes. Toss in the cooked pasta and shrimp, stirring to coat evenly. Add reserved pasta water if needed to loosen the sauce.
7. Finish: Squeeze in lime juice, adjust seasoning with salt, pepper, or extra curry paste to taste.
8. Serve: Garnish with chopped cilantro and a sprinkle of chili flakes. Serve immediately with lime wedges on the side.

Tips & Tricks

• Use full-fat coconut milk for the creamiest sauce.
• Don’t overcook shrimp; they turn rubbery fast — pink and curled is perfect.
• For extra heat, mix in a bit of red curry paste or fresh chopped chilies.
• Add bell peppers, mushrooms, or baby spinach for more veggies.

Variations

• Protein Swap: Replace shrimp with chicken breast, tofu, or even scallops.
• Noodle Alternatives: Try rice noodles or fettuccine for a twist.
• Vegan Option: Skip shrimp and use tofu or chickpeas; add extra soy sauce for depth.

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 mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

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.

Serving Suggestions
This curry pasta pairs beautifully with a side of garlic naan, cucumber salad, or roasted veggies. For drinks, a chilled mango lassi or crisp white wine enhances the tropical notes.

Storage Information
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or coconut milk. Avoid freezing, as dairy-like sauces can separate.

FAQ
Can I make this dish ahead?
Yes, you can prepare the sauce in advance and cook pasta and shrimp fresh before serving.

Is yellow curry paste spicy?
It’s milder than red or green curry, with warm, aromatic spice rather than heat.

What if I can’t find yellow curry paste?
Use a mix of turmeric, cumin, coriander, and a touch of red curry paste to mimic the flavor.

History / Fun Facts
Yellow curry originates from Southern Thailand and draws influence from Indian spices — a blend of turmeric, coriander, cumin, and lemongrass. Marrying it with pasta is a modern fusion that brings together Thai and Italian comfort traditions, creating a silky, aromatic dish perfect for today’s global kitchens.