Red Curry Pasta with Shrimp

Name: Red Curry Pasta with Shrimp
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb pasta of your choice (cooked according to package instructions); 1 lb extra large shrimp (peeled and deveined); 1 tsp salt; 1/2 tsp black pepper; 3 tbsp olive oil (divided); 1/2 cup onion (minced); 1/2 cup red bell pepper (sliced thin); 4 cloves garlic (minced); 2 tbsp tomato paste; 1/2 tsp red pepper flakes; 1 cup chicken or vegetable broth; 2 handfuls of baby spinach; 3/4 cup of coconut milk (full fat); 1 tbsp lemon juice; fresh chopped parsley (optional garnish)

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Full of rich flavor, this red curry pasta with shrimp will hit the spot. It’s easy to make and so nutritious! The red curry sauce is so delicious, and when combined with the vegetables, noodles, and shrimp, you’ve got yourself a satisfying dinner in minutes. It comes together faster than running out to pick up take-out!

I love how this recipe uses a ton of fresh ingredients, leading to a fragrant meal that you won’t be able to get enough of. It’s so easy to adapt to your personal tastes as well. Make it as spicy or mild as you prefer, and add as much or as little vegetables as you’d like. Got extra shrimp and want another recipe for dinner this week? Try my shrimp tacos recipe, shrimp lettuce wrap recipe, or sweet and sour shrimp recipe.

Key Ingredients You Need

Ingredients needed to make red curry pasta with shrimp.

Pasta — You can use your favorite pasta for this red curry pasta.
Shrimp — To save time, you can buy shrimp peeled and deveined. Make sure you buy extra large shrimp for the recipe. Small shrimp overcook quickly, so it’s easier to work with extra-large shrimp.
Bell pepper — I like using red bell pepper as it’s the sweetest of the bell peppers. You can use yellow or orange bell pepper if you prefer them to be less sweet.
Tomato paste — The tomato paste gives this red curry pasta its beautiful red color.
Broth — You can use vegetable or chicken broth for the base of the curry. If you’re concerned about the dish being too salty, you can use low-sodium broth.
Spinach — I recommend using baby spinach as it’s a little sweeter than regular spinach.
Coconut milk — The rich, creamy texture of the sauce for the noodles comes from canned coconut milk. Make sure you buy canned coconut milk and not the carton version in the refrigerated section.

How to Make Red Curry Pasta with Shrimp

Set of two photos showing pasta added to a pot of boiling water and shrimp cooked in a skillet.

Step 1: Cook pasta according to package instructions. Set aside when done.

Step 2: In a large skillet over medium-high heat, add the olive oil to the pan and cook the seasoned shrimp for about 1 to 2 minutes per side. The goal is to brown them on both sides without fully cooking them. Set aside.

Set of two photos showing vegetables sautéed in a skillet and coconut milk added.

Step 3: To the empty skillet, add the remaining 1 tbsp of olive oil along with the onions and bell pepper. Saute for about 3 minutes, and then add the garlic. Cook for another minute until the garlic has become fragrant, and add the tomato paste and red pepper flakes. Cook another 2 to 3 minutes.

Step 4: Add in broth and cook for 2 to 3 minutes until it has slightly reduced. Then add the coconut milk to the skillet.

Set of two photos showing spinach and shrimp added to the skillet.

Step 5: Add the lemon juice and spinach. Cook until the spinach has wilted, about a minute.

Step 6: Add the cooked pasta and shrimp to the pan with the sauce. Let simmer for 2 minutes to allow the flavors to combine. Garnish with fresh chopped parsley and serve immediately.

Overhead view of red curry pasta with shrimp inside of a stainless steel pan.

Tips For This Recipe

Do not skip patting dry the shrimp and seasoning. When you remove excess moisture, it helps the seasoning stick better to the shrimp, and you get a better sear in the skillet.
If you have a small skillet, sear the shrimp in two batches. If you overcrowd the skillet, the shrimp will steam instead of sear.
Don’t swap the fresh garlic for garlic powder for this red curry shrimp and pasta. Fresh aromatics are essential for this recipe and gives you the best results.
You can use all kinds of noodles for this red curry pasta. I love spaghetti and fettuccine, but if you don’t feel like using pasta, you can also use rice noodles or ramen noodles.
Keep a close eye on the shrimp. The size of the shrimp will affect its cooking time.
If you use tomato paste from a can, you can freeze any leftovers into 1-tablespoon servings to pull out and use in the upcoming months. It helps prevents a half-used can of tomato paste from disappearing into the back of the fridge and being forgotten.

Close up of a piece of shrimp on a plate of red curry pasta.

Frequently Asked Questions

Can I add extra vegetables?

You sure can! You can any of your favorite vegetables to this red curry pasta. Add snap peas, snow peas, broccoli, cauliflower, mushrooms, carrots, baby corn, and more. This is a very versatile dish, and the shrimp pairs wonderfully with most vegetables.

How do I store leftovers?

Keep leftovers in the fridge in an airtight container for up to 3 days. You can gently reheat the red curry pasta and shrimp on the stovetop or in the microwave.

Can I use frozen shrimp?

You can use frozen instead of fresh shrimp. You just need to thaw the shrimp beforehand. Transfer the frozen shrimp to a bowl and fill it with cold water. After 10 to 20 minutes, it should have thawed. You might have to change the water and stir it every so often.

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