Yellow Curry Shrimp Pasta (Printable Version)

Spicy yellow curry pasta with shrimp, peas, and coconut milk for vibrant Thai-inspired flavor.

# What You'll Need:

→ Pasta & Protein

01 - 10.5 oz linguine
02 - 10.5 oz raw shrimp, peeled and deveined

→ Sauce

03 - 1 cup coconut milk
04 - 1 tablespoon yellow curry paste
05 - 1 cup green peas
06 - Fresh coriander, for garnish

# Steps to Follow:

01 - Bring a large pot of salted water to a boil and cook linguine until al dente, about 9 minutes. Drain and set aside.
02 - In a large skillet, heat coconut milk over medium heat. Whisk in yellow curry paste until fully blended.
03 - Add shrimp and peas to the sauce. Simmer until shrimp are pink and cooked through, about 3 to 4 minutes.
04 - Toss cooked linguine with the shrimp curry sauce until evenly coated.
05 - Top with fresh coriander and serve immediately.

# Additional Tips::

01 -
  • Quick meal ready in around 30 minutes
  • Uses just one pot and one pan for easy cleanup
  • Vibrant flavors with a creamy sauce for a restaurant-style finish
  • Brings Thai-inspired warmth to classic pasta
02 -
  • Rich in protein and healthy fats thanks to the shrimp and coconut milk
  • Dairy-free by nature for lactose-sensitive eaters
  • Excellent for gatherings since it stays creamy and reheats well
03 -
  • Always buy the best curry paste you can afford — it really makes or breaks the flavor.
  • To make the sauce extra silky, add a tiny knob of cold butter at the end even though the dish is dairy-free. That secret from a chef friend of mine gives the glossiest result. Be sure not to overcook the shrimp or they will lose their tenderness.

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