Print

Flavorful Thai Red Curry Linguine with Shrimp and Basil

Thai red curry linguine - featured image
Print Recipe

A quick and easy Thai-inspired pasta dish combining creamy red curry sauce with tender shrimp, linguine, and fresh basil for a comforting yet exciting meal.

Ingredients

Scale
  • 8 ounces (225 grams) linguine pasta
  • 1 pound (450 grams) shrimp, peeled and deveined
  • 2 tablespoons Thai red curry paste
  • 1 can (13.5 oz / 400 ml) full-fat coconut milk
  • 3 cloves garlic, minced
  • 1 cup fresh basil leaves, loosely packed
  • 1 tablespoon fish sauce
  • 1 teaspoon brown sugar
  • Juice of 1 lime
  • 1 tablespoon vegetable oil
  • Pinch of red chili flakes (optional)
  • 2 stalks green onions, sliced thinly for garnish

Instructions

  1. Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente, about 9-11 minutes. Drain and set aside, reserving ½ cup (120 ml) pasta water.
  2. While pasta cooks, heat vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and sauté for 2-3 minutes per side until pink and just cooked through. Remove shrimp and set aside.
  3. In the same pan, add minced garlic and cook for about 30 seconds until fragrant but not browned.
  4. Stir in Thai red curry paste and cook for 1 minute to release flavors.
  5. Pour in coconut milk, stirring to combine with curry paste. Add fish sauce, brown sugar, and lime juice. Let sauce simmer gently for 3-4 minutes, stirring occasionally.
  6. Add cooked linguine to the skillet, tossing to coat evenly with the curry sauce. Add reserved pasta water a tablespoon at a time if sauce is too thick.
  7. Return shrimp to the pan, toss gently to combine, then stir in fresh basil leaves. Cook for another minute until basil wilts slightly.
  8. Garnish with sliced green onions and red chili flakes if desired. Serve immediately with lime wedges on the side.

Notes

Do not overcook shrimp to avoid rubbery texture; watch for bright pink color and slight curl. Reserve pasta water to adjust sauce consistency. Add basil at the end to preserve freshness. Adjust spice level by varying curry paste and chili flakes. For gluten-free option, substitute linguine with rice noodles or gluten-free pasta.

Nutrition

Keywords: Thai red curry, linguine, shrimp, basil, quick dinner, easy pasta, coconut milk, spicy pasta, weeknight meal

Find it online: https://blingbite.com/flavorful-thai-red-curry-linguine-with-shrimp-and-basil-recipe-made-easy/