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 recipe
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
- ¼ th cup coconut milk
- 8 ounces spaghetti or linguini pasta
- 2 ½ cups water
- 1 cup spinach
For garnish
- ½ cup finely chopped cilantro / coriander leaves for garnishing
- sliced limes
- crushed red pepper chili flakes
Instructions
- 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 until they are soft and translucent.
- Add all the remaining ingredients - tomatoes, shrimp, salt, pepper, garam masala, chili powder, coconut milk, water and pasta and mix well. Bring the contents to a boil.
- Cover the pot and then reduce the heat to low and simmer until the pasta is cooked through and the liquid has been absorbed. This will take ~8-10 minutes.
- Add the spinach and mix well and stir it till the spinach wilts. Remove from heat and let it stand for 5 minutes.
- Garnish with coriander leaves and chili flakes. Just before serving, add a dash of lime juice and mix well.
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Nutrition
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.
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.
Tom Monaghan says
Easy quick one dirty pot what’s not to like. I used korma curry paste instead of garam masala and chilli, very good not very spicy as my partner dont like spicy but very flavorful
Jyothi says
This looks good… but can I use the same recipe for chicken instead?
Anushree Shetty says
Definitely, Jyothi!
A. says
This is my favorite recipe… Atleast 2 to 3 times a month this special quick, easy, and extremely delicious dish is eaten in our home. Perfect if you have little time or have a small space to prepare a nice dinner.
Thank you!
Anushree Jayaram says
I am glad you love it, I have a chicken recipe coming soon!
Mary says
The perfect back to school recipe for those crazy weeknights!