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coconut lime curry shrimp turmeric pasta

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

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

  1. 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. 

  2. 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.

  3. 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!