Curried Shrimp with Rotini and Peas

Curried Shrimp with Rotini and Peas: A light and spicy curry sauce combined with shrimp, rotini peas and parsley makes a quick, flavorful, one-dish meal in less than half an hour.

This is a spicy one-dish dinner that can easily be on the table in less than 30 minutes ~ a great choice for a quick mid-week meal. A small amount of half-and-half combined with spices and some of the pasta cooking liquid makes a light and flavorful curry sauce that coats the spiral pasta perfectly. Serve with a simple tossed salad for a complete meal.

Curried Shrimp with Rotini and Peas

Prep Time: 35 minutes Cook Time: 10 minutes Yield: 4 servings

Prep Time: 35 minutes
Cook Time: 10 minutes
Yield: 4 servings

  • Ingredients:
  • 1 lb large shrimp, peeled and deveined
  • 8 ounces rotini pasta
  • 2 tablespoons butter
  • 2 tablespoons onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 2 tablespoons ground cumin
  • 2 teaspoons ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper (or more to taste)
  • 1/2 cup half-and-half
  • 1 cup frozen green peas, thawed
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh parsley, finely chopped

Bring a large pot of salted water to a boil for the rotini. Cook according to the package directions and drain, reserving about 1 cup of the cooking water.

While the pasta cooks, melt the butter in a pan over medium heat. Add the onion and garlic and sauté just until soft, about 1-1/2 minutes. Add the cumin, coriander, turmeric and cayenne pepper, mix well and continue cooking for another minute until the spices become aromatic.

Add the shrimp and toss with a spatula to coat completely with the spice mixture. Cook until the shrimp turn pink and opaque, about 3 minutes total. Stir in the half-and-half and peas and season to taste with salt and pepper.

Add the rotini to the shrimp mixture along with 1/4 cup of the reserved pasta cooking liquid and toss to combine. If the pasta still seems a bit dry, add some more of the cooking water in small amounts to help distribute the sauce thoroughly. Mix in the chopped parsley and serve immediately.

Recipe Notes:
Try serving this dish with a slightly sweet white wine like a Riesling or Viognier.

comments & replies

«  Beef Medallions with Port Wine Pan Sauce Chicken with Farfalle, Mushrooms and Sherry Cream  »

find a recipe

follow us

weekly newsletter

from around the web