I hope you are having a great week. It has been a really hectic week at the office and I cannot wait until it is O-V-E-R!! 😓. I definitely cannot wait until this phase of my life is done, looking forward to the future and what it has in store for me; I know I have a lot of things I want to do and achieve. Anyway, today’s dinner inspiration is Shrimp Coconut Curry Sauce and I had this bowl of deliciousness with Linguine 😋. If you love a classic Alfredo sauce and pasta, you will love this dish; It’s creamy, mouth-watering and in my opinion, better! I have made this sauce for my guests and clients, and they all fell in love. This means a lot because majority of my guests do not like Alfredo sauce or a Bechamel sauce, but they loved this and I am not surprised. I mean coconut milk is very rich and it makes everything better! It’s the best extract produced from a fruit in my opinion. Do not mind the picture, as it does not present this food as beautiful as it is, I just had to share this recipe with everyone. As always it is not time consuming and it’s super easy to prepare, just the way I like my food. This is the definition of comfort food 👍.
Now let’s get to it!
Shrimp Coconut Curry Sauce served with Linguine
- 2 lb of Fresh Shrimp (Peeled and washed with tail on)
- 2 Cans of Coconut Milk/Cream
- 1 tsp of Granulated Onion
- 1 ½ tbsp of Paprika
- ⅓ tsp of Cayenne Pepper
- ½ tsp of Ground Chili Pepper
- 1 tsp of Granulated Garlic
- 1 tsp of Granulated Ginger
- 1 ½ tbsp of Italian Seasoning
- 1 sprig of Scallion (Sliced)
- Yellow Onion (Halved and Sliced)
- 3 Bell Peppers (Sliced)
- 1 tbsp of Curry
- 2 cloves of Fresh Garlic (Thinly Sliced)
- 1-2 Scotch Bonnet Peppers (halved)
- Fresh Basil (Chopped)
- Fresh Parsley (To Garnish)
- Grated Nutmeg (Add a pinch)
- Vegetable Oil
- 1 Seasoning Cube
- Step 1 In a bowl, add your Shrimp, Granulated onion, ½ tsp of Paprika, Cayenne pepper, Ground chili pepper, Granulated garlic, ½ tsp of Granulated ginger, ½ tsp of Italian Seasoning and Salt. Add salt according to your preference, mix and marinate for 10-15 mins.
- Step 2 In a skillet or pan, heat on medium-low and add 1 ½ tbsp of vegetable oil. Once oil is hot, cook shrimp on both sides for 3-5 each or until it turns pink and set aside.
- Step 3 In a sauce pan, heat on medium-high and add 2 tbsp of vegetable oil. Once hot, add scallions and yellow onion and saute until caramelized. Add fresh garlic and bell peppers but set some peppers on the side
- Step 4 saute for 2 mins. Add curry, 1 tbsp of Italian seasoning, 1 tbsp of paprika, ½ tsp of Granulated Ginger and cook with peppers for 2-3 mins.
- Step 5 Add Coconut milk or cream, grated nutmeg, scotch bonnet peppers and seasoning cube. Cook for 5-8 minutes.
- Step 6 Taste and adjust for seasoning, I did not need to add salt because the coconut milk is already sweet and has blended with the spices in the sauce. If you feel you need salt, please add according to preference but be careful not to overpower the natural taste of the coconut milk or over salt the sauce.
- Step 7 Bring water to a boil in a separate pot to cook your pasta. Make sure you salt your water as salty as seawater. Add pasta and cook until Al dente.
- Step 8 Add your shrimp, remainder of bell peppers and basil leaves. Cook for 3-4 minutes.
- Step 9 Your food is ready!
- Step 10 Serve with Linguine when ready to eat and garnish with chopped fresh parsley