I’M BACKKKKKKK.
From vacation and to my blog!!!
Y’all… Greece was… SO AMAZING. Literally the most gorgeous place I’ve ever seen and that’s coming from someone who went to Ireland last Summer >>> another freaking beautiful place. I totally plan to do a post on here about all the wonderful things we did in Greece, where we stayed, what we ate, etc… but for now, you can just enjoy the photos on my personal Instagram account (@adriesays) of our travels!
You know what one of my favorite things about traveling is?! TRYING NEW FOOD. And then coming home and recreating it… I have a long list of Greek dishes that I want to recreate SO stay tuned for all that yumminess soon. BUT today, however, I have a delicious and simple dinner option for you that involves… you guessed it… my favorite pasta ever!!
This time we’re using Al Dente’s Turmeric Pasta and loaded it up with coconut lime curry shrimp to create a fabulously healthy, flavorful, and tasty weeknight dinner pasta recipe with only 10 ingredients and 30 minutes!!
You ready for this jelly?
And by jelly, I mean recipe… obvi.
coconut lime curry shrimp turmeric pasta
Ingredients
- 1 lb peeled and deveined large shrimp, thawed
- 8 oz Al Dente Turmeric Pinchetti, cooked according to package instructions
- 2 tablespoons coconut oil
- 3 garlic cloves, minced
- 2 tablespoons curry powder
- 1 lime (zest and juice) + extra lime wedges for garnish
- 1 tablespoon honey
- 2 cups unsweetened coconut milk
- healthy pinch of fine sea salt and black pepper
- cilantro, garnish
Instructions
Heat coconut oil in a large/deep skillet over medium heat. Once hot, add minced garlic and cook for about 2 minutes, stirring occasionally. Whisk in the curry powder, lime zest, and lime juice then cook an additional 2 minutes. Add in honey and cook until melted. Next, whisk in the coconut milk, reduce heat to low, then cook about 10 minutes or until sauce is slightly reduced.
Increase heat to medium, add shrimp to skillet so that none are overlapping then cook about 6 minutes, stirring occasionally, until shrimp are pink and fully cooked. Season with a healthy pinch of fine sea salt and black pepper then remove skillet from heat.
Divide cooked pasta between four low bowls then top with sauce/shrimp mixture, cilantro, and a squeeze of a lime wedge or two then enjoy!
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your coconut lime curry shrimp turmeric pasta in action. Peace out, friends!
xx ab
p.s. I’m tailgating this weekend for the Michigan vs Wisconsin football game and am 100% making these wonton nacho cups for the group because they are the best ever >> my friends and the wonton nacho cups lol. If you missed this recipe in September, make sure to go check it out now because it’s PERF for tailgating and all fun fall get togethers!
p.p.s. Did you catch my podcast announcement?! Well… if not… I WAS ON A PODCAST and you should totally go listen! I’m episode 3 but all the episodes are pure gold.