Yellow Curry Shrimp Pasta

Yellow curry shrimp pasta is the ultimate weeknight dinner when you crave something bold yet comforting. This recipe balances tender shrimp with fragrant yellow curry and creamy coconut milk, all tossed over perfectly cooked pasta. It brings the flavors of Thai cuisine to your table in a fun fusion meal that feels special but comes together quickly enough for busy nights.

My family always lights up when I put this on the table. The creamy yellow curry and sweet shrimp won over my curry-cautious husband the first time he tried it.

Ingredients

• Linguine or any long pasta: Type matters as it holds up well to the creamy curry sauce. Aim for bronze-die or Italian varieties for the best texture.
• Shrimp: Choose medium to large raw shrimp for the juiciest bites. Fresh or flash-frozen shrimp hold their flavor best.
• Coconut milk: Use full-fat coconut milk for a rich and luscious sauce. Shake the can well before opening.
• Yellow curry paste: The heart of the recipe. Quality matters. Check ingredient labels for a blend of lemongrass, garlic and turmeric for depth.
• Peas: Use fresh peas when in season or high-quality frozen peas for convenience. They bring sweetness and a bright color pop.
• Fresh coriander: For garnish and fresh herbal notes. Look for leafy, vibrant bundles.

Instructions

Cook the Pasta:

Bring a large pot of well-salted water to a rolling boil. Drop in the linguine and stir immediately to prevent sticking. Cook until just al dente so it will still have a little bite after being tossed with sauce. Reserve a scoop of pasta water before draining.

Build the Curry Sauce:

In a wide skillet over medium heat, whisk together the coconut milk and yellow curry paste. Simmer gently until the curry paste is fully blended and the sauce is steaming but not boiling.

Cook the Shrimp and Peas:

Add the shrimp to the sauce and reduce heat to medium-low. Let them poach in the sauce until they turn pink and curl slightly, which takes about three minutes. Stir in the peas and cook another two minutes until they are just heated through.

Combine Everything:

Add the cooked pasta directly into the skillet with the curry shrimp sauce. Toss gently to coat the linguine without breaking it. Add a splash of reserved pasta water if you want a looser sauce.

Garnish and Serve:

Scatter plenty of fresh coriander over the top. Serve immediately for the best texture and flavor. A squeeze of lime or scatter of chili flakes gives extra zing for those who love heat.

Peas are the star for me here. They add such a burst of sweetness and jewel-green color. My little one loves popping the peas with his fork and that makes me smile every time.

Storage Tips

Keep leftovers in an airtight container in the fridge for up to two days. The sauce thickens as it chills. Just add a splash of hot water when reheating to restore its silkiness. For best shrimp texture, avoid microwaving more than once.

Ingredient Substitutions

You can swap linguine for rice noodles or even brown rice for a gluten-free twist. If you want a vegetarian version, skip the shrimp and use cubes of firm tofu or chickpeas. Many brands of yellow curry paste have different spice levels so taste before adding extra.

Serving Suggestions

Serve this pasta piping hot in shallow bowls with extra coriander and lime wedges on the side. A light cucumber salad or quick pickled carrots complement the creamy and spicy flavors beautifully. If you are making this for guests, a chilled glass of riesling pairs so well.

Cultural and Seasonal Adaptations

Yellow curry originated in Thai cooking bringing aromatic spices like lemongrass and turmeric into homes across the world. This dish lets you enjoy those flavors with a pasta base, making it universally appealing. In summer, fresh peas and cilantro shine but you can rely on frozen or dried herbs in colder months without sacrificing taste.

This meal is a staple on busy weeknights and always impresses guests. The fusion of creamy curry and shrimp pasta is one you’ll want to have on repeat.

Common Recipe Questions

→ Can I use another type of pasta?

Yes, you can substitute linguine with spaghetti, fettuccine, or even short pasta shapes like penne for a different texture.

→ Is it possible to use frozen shrimp?

Frozen shrimp work well; just thaw and pat dry before cooking for best results.

→ How spicy is yellow curry paste?

Yellow curry paste is generally mild to moderately spicy. Adjust the amount or add chili flakes for extra heat.

→ Can I make this dish dairy-free?

This dish is naturally dairy-free due to the use of coconut milk. Double-check your curry paste if needed.

→ What garnishes enhance the flavor?

Fresh coriander, a squeeze of lime, or extra chili flakes add brightness and aroma at serving.

→ Are there alternatives to peas?

You can swap peas for snap peas, edamame, or bell peppers for varied color and crunch.