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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.
Course dinner
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
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