Curry Shrimp Linguine

Why You’ll Love This Recipe

This dish brings together the best of two worlds: the comfort of Italian linguine and the bold flavors of coconut curry. The shrimp cook quickly, making it a perfect option for busy weeknights, yet it’s elegant enough to serve at a dinner party. Creamy, aromatic, and satisfying, it’s a unique pasta dish you’ll want to make again and again.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 package (16 ounces) linguine
3 teaspoons curry powder
1 can (13.66 ounces) light coconut milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/4 pounds uncooked medium shrimp, peeled and deveined
1/3 cup minced fresh cilantro

Directions

1. Cook linguine according to package directions until al dente. Drain and set aside.
2. In a large skillet, add curry powder and toast for 1 minute over medium heat until fragrant.
3. Pour in the coconut milk, stirring to combine. Add salt and pepper, then bring to a gentle simmer.
4. Add shrimp to the skillet and cook for 4–5 minutes, or until pink and opaque.
5. Toss the cooked linguine into the skillet, coating the pasta evenly with the sauce.
6. Stir in fresh cilantro just before serving.
7. Serve hot, garnished with extra cilantro if desired.

Servings and timing

This recipe makes 6 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

• Substitute linguine with spaghetti, fettuccine, or rice noodles.
• Add vegetables like bell peppers, spinach, or snap peas for more color and nutrition.
• Use full-fat coconut milk for a richer sauce.
• Add a squeeze of lime juice for a bright citrus kick.
• Sprinkle with red pepper flakes or sliced chili for heat.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat, adding a splash of coconut milk or water to loosen the sauce. Avoid overheating the shrimp to prevent toughness.

FAQs

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking.

What type of curry powder works best?

Any mild or medium curry powder works; choose based on your spice preference.

Can I make this dish spicy?

Yes, add cayenne pepper, chili flakes, or fresh chili to the sauce.

Can I use chicken instead of shrimp?

Yes, bite-sized chicken breast or thigh pieces work well—just cook longer until fully done.

Is this dish dairy-free?

Yes, the coconut milk provides creaminess without dairy.

Can I use whole wheat pasta?

Yes, it will add extra fiber and a nutty flavor.

Can I prepare the sauce ahead of time?

Yes, you can make the sauce in advance and reheat before adding pasta and shrimp.

Do I need to devein shrimp?

Yes, it improves both the texture and appearance of the dish.

What can I serve with curry shrimp linguine?

A simple side salad or garlic naan pairs nicely.

Can I freeze this dish?

It’s not recommended, as pasta and shrimp don’t reheat well after freezing.

Conclusion

Curry shrimp linguine is a creamy, flavorful pasta dish that elevates weeknight dinners with bold, aromatic flavors. With tender shrimp, silky coconut curry sauce, and fresh cilantro, it’s a satisfying meal that feels both comforting and exotic. Perfect for pasta lovers looking to try something new, this recipe is sure to become a household favorite.

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