Pasta with Curry Seafood Sauce
Elevate your weeknight dinner game with this exotic and flavorful Pasta with Curry Seafood Sauce. This dish combines tender spaghetti or linguine with a creamy coconut milk base infused with bold red curry paste, fresh ginger, and zesty lime juice. A medley of fresh seafood—shrimp, scallops, and mussels—adds a luxurious touch, while sweet cherry tomatoes and aromatic cilantro bring vibrant bursts of freshness. Perfectly balanced with hints of umami from fish sauce and a slight kick from black pepper, this fusion dish is both comforting and adventurous. Ready in just 40 minutes, it's an impressive yet approachable meal that tastes like an elegant restaurant creation. Perfectly suited for seafood pasta enthusiasts and lovers of Thai-inspired flavors, this recipe is a must-try for your next dinner at home!
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Recipe Information
Ingredients
- 400 g spaghetti or linguine pasta
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 2 tbsp red curry paste
- 400 ml coconut milk
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 200 g shrimp, peeled and deveined
- 150 g scallops
- 200 g mussels, cleaned
- 150 g cherry tomatoes, halved
- 2 tbsp fresh cilantro, chopped
- 0.5 tsp salt
- 0.25 tsp ground black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat.
Sauté the diced onion until softened and translucent, about 3 minutes. Add the minced garlic and grated ginger, and cook for 1 minute until fragrant.
Stir in the red curry paste and cook for another 1-2 minutes to release its aromas.
Pour in the coconut milk and stir well until the curry paste is fully incorporated. Simmer for 3-4 minutes to allow the flavors to meld.
Add the fish sauce and lime juice, stirring to combine. Adjust seasoning with salt and ground black pepper.
Gently add the shrimp, scallops, and mussels to the skillet. Cover the pan with a lid and allow the seafood to cook for about 5-7 minutes, or until the mussels open and the shrimp and scallops are opaque. Discard any mussels that do not open.
Add the halved cherry tomatoes and simmer for another 2 minutes. Stir in the chopped cilantro and remove from heat.
Toss the cooked pasta with the curry seafood sauce until evenly coated.
Serve immediately, garnished with extra cilantro if desired, and enjoy the delicious fusion of flavors!
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1208 mg | 53% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 11.2 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 120 mg | 9% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 815 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
