creamy coconut shrimp pasta

Creamy Coconut Shrimp Pasta brings together all the best things about quick comfort food with a twist of bold Thai-inspired flavor. Tender linguine and plump shrimp come together in twenty five minutes for a meal loaded with silky coconut curry sauce, bright lime and fresh herbs that wakes up any weeknight. This is my go-to when everyone comes home hungry and I want something luscious but still effortlessly light.

I first created this on a night when I needed dinner in a hurry but still wanted big flavor. Now every time our family gathers on a busy weeknight this pasta makes us all pause and savor each bite.

Ingredients

• Linguine Pasta: Choose a good quality durum wheat linguine for perfect bite and hold that stands up to the creamy sauce
• Shrimp: Look for peeled and deveined medium shrimp for quickest prep wild caught shrimp add even more sweetness
• Coconut Milk: Use full fat coconut milk for richness check for brands with only coconut and water listed for the cleanest flavor
• Red Curry Paste: Select a Thai curry paste with no additives or MSG and check the heat level if serving those who prefer mild
• Lime: Fresh lime juice brightens the coconut and lifts the curry choose fruit heavy for its size for juiciest results
• Coriander: Fresh chopped coriander delivers herbaceous aroma and color always use fresh and add at the end so it stays vibrant

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a rolling boil. Add linguine and cook according to package directions stirring occasionally until just al dente. Drain and set aside but reserve a little cooking water to adjust sauce texture later if needed.

Prepare the Coconut Curry Base:

In a large skillet set over medium heat pour in coconut milk and whisk in red curry paste. Cook for three to five minutes letting the mixture gently bubble to help the flavors meld and the sauce start to thicken.

Cook the Shrimp:

Add peeled shrimp directly into the simmering sauce. Let them cook for two to three minutes stirring gently until shrimp turn opaque and curl into loose C shapes. Take care not to overcook to keep them juicy.

Combine Pasta and Sauce:

Add drained linguine to the skillet with shrimp and coconut curry sauce. Toss everything together using tongs so the noodles are silky and coated throughout. If needed add a splash of reserved cooking water to get the perfect creamy consistency.

Finish with Lime and Herbs:

Squeeze fresh lime juice over the pasta then add a handful of chopped coriander. Toss lightly and taste adjusting with extra lime or salt as needed. Serve immediately while the dish is vibrant and glossy.

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My favorite part of this recipe is the way the coconut milk melts into the curry creating a sauce that smells just like our favorite neighborhood Thai restaurant. I still remember the first time my youngest bit into a shrimp and beamed I want this every week and now it is a regular request.

How to Store Leftovers

Let any extra pasta cool completely before transferring to an airtight container. Store in the refrigerator for up to two days. When reheating add a splash of water or coconut milk to loosen the sauce and stir gently on the stovetop or in the microwave. The flavor actually deepens overnight though the noodles may soften a bit.

Ingredient Swaps to Try

If you do not have linguine swap in spaghetti soba or even rice noodles for a gluten free version. For extra vegetables toss in thinly sliced bell peppers snow peas or baby spinach with the shrimp step. You can use other seafood like scallops or even chunks of firm tofu for a vegetarian option.

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Serving Suggestions

Serve this pasta hot right from the skillet piled high and finished with fresh coriander. For extra zing add thin slices of chili or a pinch of chili flakes. This dish pairs beautifully with a crisp cucumber salad or a side of steamed jasmine rice if you need to stretch it for more guests.

Thai Fusion Inspiration

The creamy coconut curry sauce draws flavor from classic Thai pantry items but the pasta format makes it fun and family friendly. Coconut milk and curry paste are at the heart of so many Thai comfort dishes and bring a taste of travel into a simple dinner at home. The lime and herbs added just before serving give that unique burst of freshness that makes Thai cuisine so beloved.

Recipe FAQs

→ Can I use a different type of pasta?

Yes, spaghetti or fettuccine can work well if linguine is unavailable. Adjust cooking times accordingly.

→ How can I make the sauce creamier?

Use full-fat coconut milk and simmer to reduce the sauce slightly for a richer, silkier texture.

→ Is this dish spicy?

The heat depends on your curry paste. For a milder dish, use less curry paste or choose a mild variety.

→ Can I add vegetables?

Absolutely. Snow peas, bell peppers, or snap peas make flavorful, crunchy additions to the pasta.

→ Is this suitable for dairy-free diets?

Yes, coconut milk replaces dairy. Always confirm your curry paste does not contain dairy-derived ingredients.