Coconut Shrimp Curry with Pacific Rim Blend

Serving Size: 4-6
Prep Time:  15 Minutes
Cook Time: 35 Minutes
Total Time:  50 Minutes


1 lb. Pappardelle’s Pacific Rim Blend
1-½ lb. shrimp, peeled & deveined
1 Tbsp. lime juice
1 Tbsp. extra-virgin olive oil
½ onion, finely chopped
1 red bell pepper, ribs & seeds removed, sliced
1-½ tsp fresh ginger, grated
3 cloves garlic, minced
1-½ tsp. curry powder
1/8 tsp. cayenne pepper
½ tsp. ground cumin
1 tsp. ground turmeric
1 (14-oz.) can of diced tomatoes, drained
1 (14-oz.) can of coconut milk
Salt & pepper, to taste
Lime wedges, for garnish
Cilantro, for garnish



  1. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain and set aside.
  2. Meanwhile, add olive oil to a large skillet over medium heat and sauté onions until tender, about 5 minutes. 
  3. Stir in bell peppers, garlic, ginger, and spices. Cook for additional 3-5 minutes.
  4.  Add tomatoes, coconut milk and lime juice and bring to a simmer. Reduce heat, and cook until slightly thickened, about 8-10 minutes. 
  5. Stir in shrimp and cook until pink and slightly opaque, about 2-3 minutes per side. Season with salt & pepper, to taste.
  6. Divide the pasta into serving dishes and pour curry sauce over pasta. Garnish with lime wedges & cilantro. Serve and enjoy!