Irresistible One-Pot Coconut Shrimp Pasta Recipe: Creamy Tropical Dinner in 30 Minutes

Introduction

One-Pot Coconut Shrimp Pasta Recipe brings together succulent shrimp, tender pasta, and a luscious coconut sauce in perfect harmony—all cooked in a single pot for minimal cleanup. Designed for busy weeknights, this indulgent yet fuss-free dish lets you spend less time at the sink and more time savoring every creamy, tropical-inspired bite.

Why You’ll Love This One-Pot Coconut Shrimp Pasta

• Time-Saving Magic: No need to boil pasta separately—everything cooks together, cutting your prep and cleanup in half.
• Flavor Explosion: Creamy coconut milk melds with garlic, chili, and lime for a refreshingly bold taste.
• Versatility: Customize with your favorite add-ins—spinach, bell peppers, or extra herbs.
• Minimal Cleanup: One pot means no sauce-spattered pasta pots, baking sheets, or extra bowls.
• Reliable Results: Even beginners can nail the texture when they follow these perfect pasta cooking techniques to ensure al dente noodles every time.

Overview of Key Ingredients

Creating the ideal balance of flavors hinges on choosing high-quality components:

1. Coconut Milk: Full-fat or light, this is your creamy base.
2. Shrimp: Fresh or thawed properly—use this handy shrimp thawing guide to preserve texture.
3. Pasta: A shape that holds sauce well, like linguine or fettuccine.
4. Aromatics: Garlic, onion, and chili flakes deliver depth.
5. Flavor Enhancers: Fresh lime juice, chopped cilantro, and a pinch of smoked paprika take it up a notch.

Ingredient List

• 12 oz linguine or fettuccine
• 1 lb shrimp, peeled and deveined
• 1 (13.5-oz) can of coconut milk
• 2 cups low-sodium chicken or vegetable broth
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1–2 tsp red chili flakes (adjust to taste)
• Juice of 1 lime
• ¼ cup fresh cilantro, chopped
• 1 tbsp olive oil
• Salt and black pepper, to taste
• Optional: 2 cups baby spinach, 1 red bell pepper (thinly sliced), extra lime wedges for serving

Equipment You’ll Need

• Large, deep sauté pan or Dutch oven (at least 4-quart capacity)
• Wooden spoon or heat-proof spatula
• Measuring cups and spoons
• Knife and cutting board
• Tongs for stirring and serving

Prep Work

1. Shrimp Prep:
   • Rinse under cold water, pat dry with paper towels.
   • Remove shell and tail if desired; use a small knife to devein.
2. Chop Aromatics:
   • Finely mince garlic and onion to ensure they melt into the sauce.
   • Thinly slice bell pepper and roughly chop cilantro.
3. Mise en Place:
   • Gather and measure all ingredients before turning on the stove—this streamlines cooking and prevents over-stirring.

Step-by-Step Cooking Instructions

1. Sauté the Aromatics & Shrimp

1. Heat 1 tbsp olive oil in your pan over medium heat.
2. Add onion and sauté until translucent (about 3–4 minutes).
3. Stir in garlic and chili flakes; cook until fragrant (30 seconds).
4. Add seasoned shrimp (sprinkle with salt and pepper) and cook 1–2 minutes per side—just until they turn pink.
5. Transfer shrimp to a plate; they’ll finish cooking later to avoid rubberiness.

2. Add Liquids & Pasta

1. To the same pan, pour in coconut milk and broth; stir to combine.
2. Gently add uncooked pasta, pressing it into the liquid so it’s mostly submerged.
3. Bring to a gentle boil, then reduce heat to medium-low.

3. Simmer & Finish

1. Maintain a gentle simmer, stirring every 2–3 minutes to prevent sticking.
2. Cook until pasta is al dente and sauce thickens—about 10–12 minutes (cook time may vary by pasta shape).
3. Return shrimp to the pan along with lime juice and chopped cilantro.
4. Stir until shrimp are just heated through and sauce coats the pasta.
5. Taste and adjust seasoning—add more salt, pepper, or chili flakes as desired.

Finishing Touches & Garnish

• Creamy Consistency: If the sauce is too thick, stir in a splash of broth or coconut milk. If too thin, simmer 1–2 minutes longer.
• Garnish Ideas:
  • Extra cilantro or parsley
  • Lime zest or wedges
  • Sliced green onions
  • A sprinkle of smoked paprika or chili flakes

Variations & Customizations

• Protein Swaps:
  • Chicken: Use thinly sliced breast or thigh meat (cook through before adding pasta).
  • Tofu: Press and cube firm tofu; sauté until golden.
  • Mixed Seafood: Combine shrimp with scallops or mussels.
• Dietary Tweaks:
  • Gluten-Free: Substitute gluten-free pasta.
  • Dairy-Free: Already dairy-free with coconut milk—no swap needed!
• Spice Level:
  • Mild: Omit chili flakes, add sliced bell pepper for crunch.
  • Spicy: Increase chili flakes or add a dash of hot sauce.

Serving Suggestions

• Accompaniments:
  • Simple green salad with lemon-herb vinaigrette
  • Warm, crusty bread or garlic breadsticks
• Beverage Pairings:
  • Crisp white wine (Sauvignon Blanc, Pinot Grigio)
  • Sparkling water with lime

Storage & Reheating

• Storage:
  • Cool completely, then transfer to airtight containers.
  • Refrigerate up to 3 days.
• Reheating:
  • Stovetop: Gently warm in a skillet over medium heat, adding a splash of broth to revive creaminess.
  • Microwave: Heat in 30-second intervals, stirring between, and add liquid if needed.

Tips, Tricks & Common Mistakes to Avoid

• Overcooked Shrimp: Remove shrimp early; they’ll finish cooking as you finish the sauce.
• Sticking Pasta: Stir frequently, especially in the first 5 minutes, to prevent clumping.
• Sauce Separation: Use full-fat coconut milk for stability; low-fat versions can split.
• Uneven Cooking: Ensure pasta is submerged; use a pot large enough for even heat distribution.

Frequently Asked Questions

1. Can I use frozen shrimp?
   Yes—thaw completely and pat dry to prevent watery sauce.
2. What type of pasta works best?
   Long shapes (linguine, fettuccine) trap the creamy sauce, but penne or rigatoni also work beautifully.
3. How do I thicken or thin out the sauce?
   • To thicken: simmer a few extra minutes uncovered.
   • To thicken: stir in reserved pasta cooking liquid or extra broth.
4. Can I make this ahead of time?
   Partially cook the pasta 1–2 minutes under al dente, drain, cool, and refrigerate. Finish cooking with sauce when ready to serve.
5. What can I substitute for coconut milk?
   For a different twist, use heavy cream or canned evaporated milk—note: texture and flavor will change.

Conclusion

There you have it foolproof, one-pot coconut shrimp pasta recipe that’s as easy to make as delicious to eat. This dish checks every box for a memorable weeknight meal, from the silky coconut milk sauce to perfectly cooked shrimp and tender pasta. Give this recipe a try tonight, snap a photo of your tropical-inspired feast, and share it with us in the comments below. We can’t wait to see how you customize it!

One-Pot Coconut Shrimp Pasta Recipe

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• Author: Velma
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This One-Pot Coconut Shrimp Pasta is a rich, creamy fusion of tender shrimp, spaghetti, garlic, and coconut milk. With a touch of lime, chili, and fresh herbs, it delivers bold tropical flavor with minimal cleanup—ready in under 30 minutes.

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Ingredients

Scale 1x2x3x

• 12 oz linguine or fettuccine
• 1 lb shrimp, peeled and deveined
• 1 (13.5-oz) can of coconut milk
• 2 cups low-sodium chicken or vegetable broth
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1–2 tsp red chili flakes (adjust to taste)
• Juice of 1 lime
• ¼ cup fresh cilantro, chopped
• 1 tbsp olive oil
• Salt and black pepper, to taste

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Instructions

1. Sauté the Shrimp

• In a large deep skillet or pot, heat oil over medium heat.
• Add garlic and sauté for 30 seconds.
• Add shrimp, season with salt, pepper, and chili flakes.
• Cook for 2–3 minutes per side until just pink.
• Remove shrimp and set aside.

2. Cook the Pasta

• In the same pot, add coconut milk and broth. Bring to a gentle boil.
• Add dry pasta and cook uncovered, stirring often, until al dente and liquid is mostly absorbed (about 10–12 minutes).
• If it gets too thick, add more broth or water as needed.

3. Combine & Finish

• Return shrimp to the pot, add lime zest and juice, cherry tomatoes (if using), and fresh herbs.
• Stir and simmer for 1–2 more minutes until everything is heated through and coated in sauce.

4. Serve

• Plate and garnish with cilantro, Parmesan (if desired), or toasted coconut flakes.
• Serve with lime wedges for extra zing.

• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Category: Seafood Recipes
• Method: Sautéing
• Cuisine: Asian Fusion

Nutrition

• Serving Size: 2 cups per person
• Calories: 540 kcal
• Sugar: 3 g
• Sodium: 560 mg
• Fat: 26 g
• Saturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 3 g
• Protein: 30 g
• Cholesterol: 180 mg