Shrimp Curry Pasta

Dinner in 20 minutes! That seems to be the themes of our dinner…. and also not heating up the house so much. So here’s a great meal, packed with some of my favorite spices and coconut milk with a little cheese! Or a lot of cheese. Totally your choice. A fun twist to your pasta night.

Shrimp Curry Pasta

2 lbs. shrimp (shelled, tail on)

1/2 tsp. red pepper flakes

1 tbsp. yellow curry (or less to taste)

1/2 tsp. garlic powder

1/2 tsp. kosher salt

1 tsp. Italian seasoning

Caulipower Linguine or your favorite pasta

1/4 cup chopped fresh parlsey

1/3 cup Parmesan cheese, grated

2 cups arugula

14 oz. can whole fat coconut milk

3 green onions for garnish

Drain your shrimp. Pat them dry for better browning. Place them in a small bowl and add red pepper flakes, yellow curry, garlic, kosher salt, and Italian seasoning. Toss them gently to coat.
Heat your large skillet with a little olive oil. Once the pan is hot, add the coated shrimp. Stir sllightly and arrange your shrimp in an even layer. This part doesn’t take very long.

The shrimp will cook quickly. Stir after 1 minute, and turn the shrimp over. Cook for 1 more minute. Then add the full fat coconut milk, stirring to flavor the milk. Turn off the heat. The shrimp will continue to cook, and heat the coconut milk.

Meanwhile cook your pasta according to pkg. directions. Drain your pasta and place it into the hot shrimp skillet.

Add your arugula, parsley, & Parmesan cheese.

Toss and garnish with more cheese and diced green onion. Drizzle with your favorite olive oil- mine is Napa Valley Olive Oil Co. Super flavorful. Really quick meal in 20 minutes. Who wants dinner?

Happy dinnertime. xo