From Pantry to Plate: Coconut Curry Seafood Pasta in a Snap
Looking for a dinner that’s comforting, flavorful, and just a little unexpected? This Coconut Curry Seafood Pasta blends the richness of Indian coconut curry with the familiar comfort of pasta and fresh shrimp. It’s a weeknight-friendly fusion that comes together in under 30 minutes — bold, creamy, and guaranteed to impress. Whether you’re cooking for guests or spicing up your usual dinner routine, this dish brings a taste of the tropics straight to your table.
How To Make Coconut Curry Seafood Pasta
Bring bold flavor to your dinner table with this Coconut Curry Seafood Pasta — a vibrant fusion of Indian and coastal influences. Tender shrimp, crisp veggies, and al dente pasta are tossed in Sukhi’s creamy Coconut Curry Sauce for a rich, aromatic dish with just the right hint of spice. Ready in under 30 minutes, it’s an easy yet elevated meal perfect for weeknights or date nights.
Servings 4 servings
Equipment
- 1 Pot
- 1 Skillet
Ingredients
- 1 Jar Sukhi’s Coconut Curry Sauce
- 12 oz linguine or fettuccine
- 1 lb shrimp peeled and deveined
- 1 tablespoon olive oil
- 1/2 cup diced bell peppers
- 1/2 cup sugar snap peas halved
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
- 1 teaspoon grated ginger
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook pasta per package instructions. Drain and set aside.
- Heat olive oil in a skillet. Add shrimp, ginger, salt, and pepper. Sauté 3–4 minutes.
- Add bell peppers and snap peas; cook 2 more minutes.
- Stir in entire jar of Coconut Curry Sauce. Simmer gently.
- Toss in pasta and coat evenly. Simmer 2–3 minutes.
- Finish with lime juice and cilantro before serving
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