Kerala-style Coconut Shrimp Pasta

Ingredients

• 200 g spaghetti
• 200 g large shrimp, peeled and deveined
• 1 cup coconut milk
• 10 leaves curry leaves
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 2 garlic cloves, minced
• 1 tsp ginger, grated
• 2 tbsp olive oil
• to taste salt
• to taste black pepper
• 2 tbsp fresh cilantro, chopped(optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil, add the spaghetti and cook al dente according to package directions (about 9-10 minutes); drain, reserving 1/2 cup pasta water.

2. 2

   While the pasta cooks, heat olive oil in a large skillet over medium heat; add mustard seeds and let them pop, then add curry leaves, minced garlic, and grated ginger, sautéing for 1 minute.

3. 3

   Add the shrimp, sprinkle with turmeric, red chili powder, salt, and pepper, and cook until pink, about 3-4 minutes; remove shrimp and set aside.

4. 4

   Pour the coconut milk into the skillet, stir in the reserved pasta water, and simmer for 5 minutes until the sauce thickens slightly; adjust seasoning.

5. 5

   Return the shrimp to the sauce, add the cooked spaghetti, and toss to coat evenly; cook together for 2 minutes to let flavors meld.

6. 6

   Serve hot, garnished with optional chopped cilantro.