Red Thai Curry Shrimp Linguine


By: Momma Cuisine

Course: Main Dish

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Makes 6 Servings


  • 1 box Dreamfields Linguine

  • 1 pound medium shrimp peeled and deveined (see note)

  • 2 tablespoons Thai red curry paste (prepared)

  • 1 tablespoon vegetable oil (or olive oil)

  • 1 zucchini sliced into matchsticks

  • 1 red bell pepper sliced into matchsticks

  • 1 small onion chopped

  • 2 cloves garlic finely chopped

  • 1/2 teaspoon fresh ginger minced

  • 1 13.5 oz can coconut milk

  • lime wedges

  • 3/4 teaspoon kosher salt (optional)


  1. Cook pasta according to package directions. Reserve 1 cup cooking liquid before draining; set aside.

  2. Meanwhile, in large skillet, heat oil over medium-high heat until hot. Add onion, garlic and ginger; cook about 2 minutes or until onion is tender, and garlic and ginger begin to caramelize, stirring frequently. Add bell pepper and zucchini; heat through. Do not overcook vegetables; they should remain crisp-tender. Add salt, if desired.

  3. Add coconut milk; whisk until smooth. Stir in red curry paste until completely combined.

  4. Add shrimp; cook about 2 to 3 minutes or until shrimp turn pink. Remove skillet from heat.

  5. Toss pasta with curry mixture, adding reserved pasta water a small amount at a time if necessary to reach desired consistency. Garnish each serving with lime wedges.

Nutritional Information

  • 460 Calories

  • 20 g Fat

  • 53 g Carbohydrates

  • 24 g Protein

  • 110 mg Cholesterol

  • 465 mg Sodium

  • 8 g Dietary Fiber

Note: Recipe prepared with shrimp that have not been treated or frozen with seawater or brine solutions which increases the sodium level.

LinguineRodgers Townsend