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Szechuan Orange Linguine with Shrimp Korma and Peas


The zestiness and spiciness of this type of pasta binds well with a creamy and rich sauce such as korma, a dish originating from India.


Mix 4 tablespoons coconut milk, 1 teaspoon paprika, 1 teaspoon garam masala, 2 tablespoons plain tomato sauce, 1 teaspoon chilli powder, 3 tablespoons plain yogurt and 1 cup of water in a large bowl.

Add salt to taste, and set aside.

Heat 1 tablespoon of vegetable oil, add 2 crushed garlic cloves, 1 cinnamon stick, halved, 1 teaspoon grated ginger, 4 cardamom ponds, and saute on low heat.

Pour in the spice mixture and bring to a boil while stirring intermittently.

Add 4 oz of cooked peas and 8 shrimps, peeled and devined, and cook till pink and firm (about 2 minutes), stirring constantly and until the sauce starts to thicken.

Cook linguine al dente and toss them in the sauce.

Garnish with chopped cilantro, orange peel and serve.

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