Yellow Curry Shrimp Pasta – A Flavorful Fusion of Thai Spice and Italian Comfort

When you think of comfort food, pasta probably tops the list. And when you think of bold, exotic flavors, Thai curry instantly comes to mind. Now imagine combining the two — creamy coconut curry meets silky spaghetti — and you get this incredible Yellow Curry Shrimp Pasta.

This dish delivers everything your taste buds crave: creaminess, heat, brightness, and depth of flavor. It’s a quick weeknight meal that tastes restaurant-worthy, ready in about 30 minutes, and loved by anyone who appreciates fusion cuisine.

🌶️ Why You’ll Love This Recipe

• Quick and easy – ready in under 30 minutes.
• One-pan magic – less cleanup, more flavor.
• Rich, creamy, and spicy – balanced perfectly with coconut milk and yellow curry.
• Protein-packed – juicy shrimp cooked just right.
• Customizable – adjust spice levels or swap proteins easily.

🥥 The Beauty of Yellow Curry

Yellow curry is the mildest of Thai curries, known for its sunshine color and aromatic warmth. It’s built from a blend of turmeric, coriander, cumin, lemongrass, and ginger, which together create a mellow yet vibrant flavor that pairs beautifully with seafood. When combined with coconut milk, it forms a luscious sauce that coats every strand of pasta like silk.

Unlike red or green curry, yellow curry has a slightly sweeter, earthy note that complements shrimp’s natural sweetness. The end result? A creamy, golden dish that feels indulgent yet balanced.

🍤 Ingredients

For the Pasta and Shrimp:

• 12 oz spaghetti or linguine
• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 cup frozen or fresh green peas
• ½ cup chopped fresh cilantro

For the Yellow Curry Sauce:

• 2 tbsp yellow curry paste (or curry powder if preferred)
• 1 tbsp fresh grated ginger
• 3 garlic cloves, minced
• 1 small onion, finely chopped
• 1 tbsp soy sauce or fish sauce
• 1 tsp brown sugar (optional for balance)
• 1 can (13.5 oz) coconut milk
• ½ cup chicken or vegetable broth
• 1 tbsp lime juice
• 1 tsp chili flakes (optional, for spice)

👩‍🍳 Instructions

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Add spaghetti and cook according to package directions until al dente. Drain and set aside, reserving about ½ cup of the pasta water.
2. Prepare the Shrimp:
   Pat shrimp dry and season with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add shrimp and sauté 2–3 minutes per side until pink and cooked through. Remove shrimp and set aside.
3. Sauté Aromatics:
   In the same pan, reduce heat to medium. Add a splash of oil if needed, then stir in minced garlic, ginger, and onion. Cook until fragrant and soft, about 2 minutes.
4. Add the Curry Base:
   Stir in the yellow curry paste and cook for another minute to release the oils and aromas.
5. Build the Sauce:
   Pour in coconut milk, soy sauce, and broth. Stir to combine. Let the sauce simmer for about 5 minutes until slightly thickened.
6. Season the Sauce:
   Add brown sugar, lime juice, and chili flakes (if using). Taste and adjust seasoning as needed — more lime for brightness, or curry for spice.
7. Combine Everything:
   Add cooked pasta and peas directly into the sauce. Toss to coat evenly, adding reserved pasta water as needed to loosen the sauce.
8. Add Shrimp:
   Return shrimp to the skillet and toss gently to coat in sauce. Cook for another minute just to heat through.
9. Garnish and Serve:
   Top with chopped cilantro and a squeeze of lime. Serve hot and enjoy the burst of flavor in every bite.

Yellow Curry Shrimp Pasta

A creamy, flavorful fusion of Thai yellow curry and Italian pasta, featuring coconut milk, shrimp, and vibrant herbs.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 plates

Course: Main Course

Cuisine: Fusion, Thai

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

Main

• 12 oz spaghetti
• 1 lb large shrimp peeled and deveined
• 2 tbsp olive oil
• 1 cup green peas
• 0.5 cup chopped cilantro

Curry Sauce

• 2 tbsp yellow curry paste
• 1 tbsp grated ginger fresh
• 3 cloves garlic minced
• 1 small onion finely chopped
• 1 tbsp soy sauce or fish sauce
• 1 tsp brown sugar optional
• 1 can coconut milk 13.5 oz
• 0.5 cup chicken broth
• 1 tbsp lime juice
• 1 tsp chili flakes optional

Equipment

• Large skillet
• Pot for pasta
• Tongs
• Knife and cutting board

Method

 

1. Cook pasta in salted water until al dente. Drain and set aside.
2. Season shrimp with salt and pepper, then sauté in olive oil until pink and cooked through. Remove and set aside.
3. In the same pan, cook garlic, ginger, and onion until fragrant.
4. Add curry paste and stir for 1 minute to release aroma.
5. Stir in coconut milk, soy sauce, broth, sugar, and lime juice. Simmer for 5 minutes.
6. Add cooked pasta and peas. Toss to coat evenly, adjusting with pasta water if needed.
7. Return shrimp to the skillet and toss until everything is heated through.
8. Garnish with cilantro and serve hot.

Notes

Add extra curry paste for a spicier kick.

💡 Tips and Variations

• Use other proteins: Try chicken, tofu, or even scallops for variety.
• Make it vegan: Swap shrimp for crispy tofu and use vegetable broth.
• Add veggies: Bell peppers, snap peas, or baby spinach blend in perfectly.
• Spice level: Adjust curry paste and chili flakes to your taste.
• Noodle swap: Rice noodles or udon make great alternatives for a more authentic Asian feel.

🍽️ Serving Suggestions

Serve this pasta with:

• Fresh lime wedges
• A sprinkle of toasted coconut flakes
• Steamed jasmine rice on the side for extra sauce absorption
• Chilled white wine or sparkling water with lime

This dish also makes a fantastic meal prep option — just store the pasta and sauce separately for best texture when reheated.

🌏 Cultural Fun Fact

Yellow curry originates from Southern Thailand, inspired by Indian influences brought by traders centuries ago. Its rich color comes from turmeric — a superfood known for its anti-inflammatory benefits. The idea of pairing it with pasta might seem unconventional, but fusion dishes like this are gaining global love for bridging Eastern and Western cuisines beautifully.

❤️ Why This Recipe Works

This recipe balances spice, creaminess, and brightness. The curry paste infuses the shrimp and pasta with flavor, while coconut milk creates a luscious coating. The peas add pops of sweetness and color, and the cilantro gives it a fresh finish. It’s the perfect example of comfort food meeting bold global flair.