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Curry Shrimp Pasta

Serves: 4 | Time: 10 mins.


  • 1 red pepper, sliced
  • 1 red onion, sliced
  • 1 lb. shrimp, cleaned
  • 2 garlic cloves, minced
  • 1-2 zucchini “zoodles”


  • 1 cup coconut milk
  • tbsp. lemon juice
  • ½ tsp. curry
  • Salt and pepper to taste
  • 1 tsp. cornstarch
  • 1 cup cilantro, minced

To garnish

  • Fresh basil
  • Optional: red pepper flakes



Preheat Skillet on medium-high heat. Sprinkle water droplets into the Skillet; when the droplets bead and dance across the surface, reduce heat to medium.

Add onions and peppers to Skillet with ¼ cup of water. Sauté for about a minute. Add in garlic and shrimp, cook for 2 more minutes.

Stir in coconut milk, cilantro, lemon juice, curry powder, cornstarch and basil. Mix well.

Cover with the lid and turn valve to the Steam-Seal™ position. Let cook for another 5 to 7 minutes (if you use cooked shrimp, you will only need 5 minutes).

While the shrimp cooks, cut the zucchini to the shape of pasta noodles.

Uncover the skillet and add the fresh zucchini, mix well and serve with red pepper flakes if desired.

Curry Shrimp Pasta

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