Coconut Curry Shrimp Pasta


8 oz pasta, fettuccini or pasta of choice

2 cups chopped broccoli, or asparagus (any green vegetable you choose)

6 to 8 oz peeled, deveined shrimp

1 Tbsp butter

2 cloves garlic, minced

Zest of one lemon (Or a squirt of lemon juice)

½ cup coconut milk

1 cup chicken broth

1 Tbsp green curry paste (you can use curry powder if you don’t have paste)

½ tsp salt

Red pepper flakes to taste

Optional garnishes: basil, mint, cilantro, and peanuts


Cook pasta according to package directions.

Add broccoli to cooking water with pasta for the last 3 minutes of cooking.

Drain pasta and broccoli, and wipe cooking pot dry.

Return pot to heat, melt butter.

Sauté shrimp and garlic about 3 minutes until shrimp is firm and pink.

Add lemon zest.

Remove shrimp mixture to a plate.

In the same pot, add coconut milk, stock, curry paste, salt, and red pepper flakes.

Bring to a boil and return, pasta, broccoli, and shrimp to the pot.

Cook a minute to heat through.

Serve with garnishes if desired.

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