My fiance and I recently went to this restaurant called Sweet Basil in Vail and they had this AMAZING yellow curry pasta with Tiger Prawns and we knew we had to recreate it at home. I’m not saying this creamy shrimp linguine with yellow curry sauce is the EXACT same, but it comes pretttyyy close.
Ingredients for this Dish
The four main ingredients are the shrimp, the pasta, the coconut cream and the curry sauce. I had never tried the curry sauce from TJ’s before but I thought it was really delicious! The shrimp is one of my all-time favorite products and I try to use it as often as I can. It has such a great flavor – it almost reminds me of lobster!
Tips for this Creamy Shrimp Linguine with Yellow Curry Sauce
I know curry and pasta don’t usually mix, and that’s why I was nervous to try this dish at Sweet Basil, but oh my gosh – I was so shocked at how well the flavors paired together! The tumeric and coconut cream flavors go so well with the shrimp and pasta and it was love at first bite with this dish. Now if you want to customize this dish – I highly recommend trying it out with different amounts of coconut cream based on how creamy you want the dish to be. I added 1/4 cup but I think it could be more or less based on your preference!
Also, depending on how spicy you like things, I would say to increase the amount of cayenne based on what you like! Also, I used the spinach and chive linguine from Trader Joe’s but I think this dish would be delicious with a bunch of different types of pasta! Feel free to make it with what you have.
As always, if you give this one a try, tag me on Instagram or TikTok and let me know what you think!
Ingredients
Method
- Boil water for cooking your pasta. Once to a rolling boil, add your pasta and cook according to package instructions. Be sure to save a ¼ cup of pasta water to add to your sauce later.
- In a medium pan on medium-high heat, add in your butter and shrimp. Let this cook until fully cooked through. With the frozen argentinian shrimp from TJ's, this took about 8 minutes total.
- Once fully cooked, remove the shrimp from the pan. Add back in a small amount of butter and add your minced garlic. Once fragrant, add in the chicken stock to deglaze the pan. Let this cook down for a few minutes.
- Pour in the coconut cream and stir until fully combined. Then, add in your yellow curry sauce. Stir for 3-4 more minutes or until it starts to thicken. Add in the cayenne pepper.
- Add the pasta and ¼ cup pasta water back into the sauce. Stir until combined.
- Plate the pasta and top with the shrimp – garnish with parsley if desired. Enjoy!
Tried this recipe?
Let us know how it was!If you like this recipe and want more, check out my Cookbooks!