We can’t think of a better way to enjoy the health benefits of turmeric than this easy turmeric shrimp linguine. This quick pasta dish includes pan-seared shrimp, fresh arugula, and tomatoes, all tossed in a creamy yogurt sauce.
Adapted from Aster | The Turmeric Cookbook | Octopus Books, 2022
This turmeric shrimp linguine is a wonderful sharing dish. The traditional Mediterranean flavors work really well with the addition of turmeric and fresh yogurt sauce.–The Editors at Aster
Turmeric Shrimp Linguine FAQs
Absolutely. If you’re like us, picking the shells or tails from shrimp that have been coated in sauce is slightly bothersome while you’re preparing to eat your meal – even more so if the sauce includes shirt/napkin/finger-staining turmeric. Although the photo shows shrimp in the shell, feel free to use peeled, deveined, tail-less shrimp if your heart desires. We do not suggest using pre-cooked shrimp though, as they would not be as flavorful as the raw shrimp which is sauteed in delicately spiced goodness.
If you’re using fresh shrimp, straight from the ocean or market, you’ll need to remove the head first. (You can pinch just below its head and the whole shebang should pop right off. Shh. It’s only gross the first time.) Then, remove the legs. Starting at where the head once was, pull off the outer shell. You can also use a sharp knife and cut down the back to devein the shrimp if desired. At this point in the process, you should make a decision as to remove the tail or leave it on for presentation’s sake. Just don’t discard those heads or shells – toss them into a storage bag or air-tight container and stick them in the freezer to make shrimp stock later on.
Yes! The spice boasts several health benefits that have been scientifically proven. It has the potential to improve heart health, it’s an anti-inflammatory and antioxidant, and may aid in the prevention of Alzheimer’s and cancer. It is also said to help improve symptoms of depression and arthritis.
Turmeric Shrimp Linguine
This turmeric shrimp linguine is a wonderful sharing dish. The traditional Mediterranean flavors work really well with the addition of the turmeric and fresh yogurt sauce.
Fill a large saucepan with water, add a small handful of salt, and bring to a boil over high heat. When the water boils, add the linguine and cook according to the package directions for al dente pasta.
While the pasta is cooking, heat the oil in a large skillet over medium-low heat. Add the shallot and cook until transparent, 1 to 2 minutes. Reduce the heat to low, stir in the garlic and ginger, and cook until the mixture is aromatic and soft, about 4 minutes. Stir in the turmeric and cook 1 minute more.
Increase the heat to medium and add the shrimp. Cook, stirring constantly, until the shrimp are firm and pink all over, 4 to 6 minutes depending upon the size of the shrimp. Remove the skillet from the heat.
Drain the pasta in a colander, reserving a cup of the pasta cooking water. Return the pasta to the saucepan and stir in a splash of olive oil.
Return the skillet to medium-low heat. Stir in the yogurt and 1/2 cup of the reserved pasta water and cook until the liquid is fully incorporated, 3 to 4 minutes. Add more water to thin the sauce, if desired. Season to taste with salt and pepper.
Reduce the heat to very low. Add the pasta, arugula, and tomatoes and stir through until the arugula has wilted. The pasta will soak up the sauce. If it looks a little dry add a splash more pasta water until you have a sauce that coats every strand. Serve immediately.
Serving: 1portionCalories: 655kcal (33%)Carbohydrates: 87g (29%)Protein: 32g (64%)Fat: 20g (31%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 137mg (46%)Sodium: 628mg (27%)Potassium: 816mg (23%)Fiber: 5g (21%)Sugar: 10g (11%)Vitamin A: 1275IU (26%)Vitamin C: 22mg (27%)Calcium: 248mg (25%)Iron: 3mg (17%)
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Originally published June 2, 2022
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