One pot creamy curry pasta with shrimp

One pot creamy curry pasta with shrimp is a perfect marriage of Indian flavors with Italian produce. It is effortless to make and you can dish up this quick and satisfying supper in about 30 minutes.

Did you make the 15-minute Grilled honey garlic salmon that I posted last week? If you haven’t I would highly recommend it. Gosh! It was so good that my kids couldn’t get enough of it and that’s why I made it again this weekend.

I created the grilled salmon recipe for Frontier co-op to showcase their new range of spices, especially their crushed red chili pepper flakes. If you haven’t used crushed red chili peppers before, try adding them whilst cooking to make the whole dish spicy but if you prefer small bursts of heat, add them at the end just like I did with this one pot curry shrimp pasta dish.

How to make one pot curry pasta with shrimp?

Should I add curry powder to get that curry flavor? 

Let’s get this cleared out first – Most Indians I know don’t use curry powder. Curry powder was apparently created by the British to emulate garam masala – a spice blend which is made by toasting and grinding coriander, cumin, cinnamon, peppercorns, bay leaves, cloves and cardamom powder ground into a fine powder.

In this one-pot pasta recipe, we are going to not only use garam masala but also coconut milk, turmeric powder, and coriander/cilantro leaves to get that curry flavor that we are aiming for.

One pot creamy curry pasta with Shrimp

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• Author: Anushree Jayaram

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Ingredients

• 2 tablespoons oil
• 1 cup chopped onions
• 4-5 garlic cloves, minced
• 2 cups finely chopped tomatoes
• 2 cups peeled and deveined shrimp/prawns
• salt to taste
• pepper to taste
• 2 teaspoons garam masala
• 1 teaspoon chili powder
• 1/4th cup coconut milk
• 8 ounces spaghetti or linguini pasta
• 2 1/2 cups water
• 1 cup spinach

For garnish

• 1/2 cup finely chopped coriander leaves
• sliced limes
• crushed red pepper chili flakes

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Instructions

1. Add 2 tablespoons of oil in a large stockpot or dutch oven over medium heat. As the oil heats up, add the chopped onions and garlic and saute them till they are soft and translucent.
2. Add all the remaining ingredients – tomatoes, shrimp, salt, pepper, garam masala, chili powder, water and pasta and mix well. Bring the contents to a boil. Cover the pot and then reduce the heat and simmer until the pasta is cooked through and the liquid has been absorbed.
3. Add the spinach and mix well and stir it till the spinach wilts. Remove from heat and let it stand for 5 minutes.
4. Garnish with coriander leaves and chili flakes. Just before serving, add a dash of lime juice and mix well.

This dish has become one of our family favorites and I am confident that once you make it at home, it will quickly become part of your weekly dinner rotation.