Creamy Coconut Shrimp Pasta
A rich and flavorful dish with succulent shrimp, saffron-infused coconut milk, and al dente pasta tossed in a velvety sauce. This asian-inspired pasta (vegetarian-friendly) ready in about 50 minutes pairs spaghetti pasta, full-fat coconut milk, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz spaghetti pasta
- 1 lb large shrimp, peeled and deveined shrimp
- 1 cup full-fat coconut milk
- 4 cloves, minced garlic
- 1 pint, halved cherry tomatoes
- 8 oz fresh, chopped spinach
- 1/2 cup grated parmesan cheese
- 3 tbsp olive oil
- 1 tsp, soaked in warm water saffron threads
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz spaghetti and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add 4 minced garlic cloves and sauté for 30 seconds until fragrant — do not let it brown. Add 1 pint halved cherry tomatoes and cook for 2 minutes until softened.
- Step 3: Stir in 8 oz chopped spinach and cook for 1-2 minutes until wilted. Add 1 cup coconut milk, 1 tsp saffron-infused water, and 1/2 cup grated parmesan. Cook for 5 minutes until the sauce thickens and coats the back of a spoon.
- Step 4: Toss 12 oz cooked spaghetti into the skillet, stirring to coat in the sauce. Add 1/2 cup pasta water and stir until the pasta is evenly coated. Serve immediately, garnished with additional parmesan.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Creamy Coconut Shrimp Pasta take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Creamy Coconut Shrimp Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti pasta from drying out.
Can I substitute ingredients in Creamy Coconut Shrimp Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Creamy Coconut Shrimp Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Creamy Coconut Shrimp Pasta vegetarian-friendly?
Yes — this recipe is tagged vegetarian-friendly based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
