Description
A bold and flavorful fusion, this Curried Shrimp Pasta combines golden curry, tender shrimp, crisp sugar snap peas, and spaghetti in a zesty, lemon-kissed dish that’s ready in under 30 minutes.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 8 ounces spaghetti
- 1 cup sugar snap peas, trimmed and halved
- 1/2 cup green onions, sliced
- 1 tablespoon curry powder
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lemon, zested and juiced
Instructions
- Bring a pot of salted water to a boil and cook spaghetti until al dente. In the last minute, add sugar snap peas. Drain, reserving 1/4 cup pasta water.
- Meanwhile, in a large skillet, heat olive oil over medium heat. Add garlic and curry powder, stirring for 30 seconds until fragrant.
- Add shrimp, season with salt and pepper, and cook 2–3 minutes per side until pink and opaque. Remove and set aside.
- Return cooked shrimp to skillet. Add pasta, snap peas, green onions, lemon zest, and juice. Toss to combine, adding reserved pasta water if needed.
- Adjust seasoning to taste. Serve hot with additional green onions or lemon wedges if desired.
Notes
- Pat shrimp dry before cooking to achieve a good sear.
- Don’t overcook the snap peas — keep them crisp.
- Bloom curry powder in oil to unlock flavor.
- Add a splash of coconut milk for creamier sauce.