Red Curry Pasta with Shrimp

5 from 4 votes

This Red Curry Pasta with Shrimp is the perfect easy weeknight dinner. It doesn’t take long to prepare, so you can whip it up in a couple of minutes. Perfectly seared shrimp and noodles nestled into a fragrant red curry sauce, this meal will become your new go-to dish.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 711kcal

Author: Justin Coit

Ingredients

1 lb pasta of your choice cooked according to package instructions
1 lb extra large shrimp peeled and deveined
1 tsp salt
½ tsp black pepper
3 tbsp olive oil divided
½ cup onion minced
½ cup red bell pepper sliced thin
4 cloves garlic minced
2 tbsp tomato paste
½ tsp red pepper flakes
1 cup chicken or vegetable broth
2 handfuls of baby spinach
¾ cup of coconut milk full fat
1 tbsp lemon juice
fresh chopped parsley optional garnish

Instructions

Cook pasta according to package instructions. Set aside when done.
Pat shrimp dry with a paper towel and season with salt and pepper on both sides.
In a large skillet over medium-high heat, add the olive oil to the pan and cook the shrimp about 1 - 2 minutes per side. The goal is to brown them on both sides without fully cooking them. Set aside.
After the shrimp are done, take the same pan off the heat for a few minutes until it has cooled slightly and reduce the heat to medium - low. 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.
Add in broth and cook for 2 - 3 minutes until it has slightly reduced. Then add the coconut milk, lemon juice, and spinach. Cook until the spinach has wilted, about a minute.
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.

Notes

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.

Nutrition