Spicy Red Curry Shrimp Orzo with Snap Peas – easy dinner that combines Thai flavors with creamy orzo pasta. You’ll appreciate a complexity of multiple flavors in this recipe. Spicy and creamy red curry based sauce (a little bit Thai and a little bit Indian) and spicy shrimp are balanced by creamy orzo (pasta shaped like rice). Green snap peas complete the picture and bring even more balance to this recipe.
Well on my way to use up all 30 pounds of seafood from my freezer by cooking dishes like this Black Cod with Balsamic Shallot Sauce, I’ve been cooking seafood like a mad woman lately, and this recipe for Spicy Red Curry Shrimp Orzo with Snap Peas did not disappoint. You’ll find a complexity of multiple flavors in the dish: spicy red curry based sauce (a little bit Thai and a little bit Indian), balanced by creamy Parmesan orzo (pasta shaped like rice) and complemented by simply prepared green snap peas (how complex can you go with snap peas?), topped by perfectly spiced shrimp.
While you and I (and my husband) can enjoy the complexity of flavors, I, as a cook, also immensely enjoyed the fact that this Spicy Red Curry Shrimp Orzo was SO easy to prepare. And by easy I mean 1 hour from start to finish. That’s it! And finally, the colors of the dish (orange-red curry, green snap peas, white orzo, red shrimp) make it so presentable this red curry shrimp would not be embarrassed if it was to be served in a respectable restaurant.
What I also love about this red curry shrimp orzo is that this dish is filling without being overly rich. While the sauce is thick and creamy and plentiful in quantity, it only has 1/3 cup heavy cream. To make the spicy red curry cream sauce I first sautéed garlic and onions, then made the sauce creamy by adding ONLY 1/3 cup of heavy cream (plus 1/3 cup milk and water) plus spices: red curry, tomato paste, paprika.
Lately, I am also absolutely in love with orzo, which is pasta that looks like rice. I find that this small-shaped pasta goes perfectly with bite-sized shrimp.
I used raw shrimp, so before preparing this dish, I rinsed the shrimp, removed the shells and deveined it. I hope you enjoy this Spicy Red Curry Shrimp Orzo with Snap Peas!
Here is how you plate this shrimp recipe. On each individual plate (there are 4 total servings), first, top orzo with spicy red curry sauce:
Then, add green snap peas on top of spicy curry sauce; also put some snap peas around orzo at the base, too:
Finally, top green snap peas with shrimp. Not only is this Spicy Red Curry Shrimp Orzo with Snap Peas delicious and easy to make, it is also beautiful to serve:
You’ll appreciate a complexity of multiple flavors in this recipe. Spicy and creamy red curry based sauce (a little bit Thai and a little bit Indian) and spicy shrimp are balanced by creamy orzo (pasta shaped like rice). Green snap peas complete the picture and bring even more balance to this recipe.
- 2 cups snap peas , uncooked fresh
- 6 oz orzo , uncooked
- 1 cup Parmesan cheese , shredded
- 1/4 cup heavy cream
- salt to taste
- 1 tablespoon sesame oil
- 1 lb shrimp , raw, uncooked, de-veined, without shells
- 1 teaspoon paprika
- 1/4 teaspoon salt
- 1 1/2 teaspoons chili powder
- 5 green onions , chopped
- 1 small onion , sliced
- 7 cloves garlic , sliced
- 1/3 cup heavy cream
- 1/3 cup milk
- 2/3 cup water
- 2 tablespoons red curry paste
- 2 tablespoons tomato paste
Bring water to boil in a small pan and cook snap peas for about 10 minutes in boiling water until desired crispiness, drain.
Bring water to boil in a separate pan, add orzo and boil for about 9 minutes. Drain, return orzo to pan.
Add shredded Parmesan cheese, 1/4 cup heavy cream, simmer briefly, stirring, until cheese melts.
In a separate bowl, mix all spices together and add shrimp: toss to coat.
Heat sesame oil on medium heat in a large frying pan until oil sizzles. Add shrimp. Cook shrimp on medium heat about 3-4 minutes on each side until the shrimp is pink and cooked through. Remove shrimp to a plate.
To the same pan, add chopped green onions, regular onion, and garlic, cover with lid and cook covered for about 7 minutes on medium or medium-low heat, stirring occasionally. No need to add more oil because onions will release their juices.
Add heavy cream, milk, half of the water (1/3 cup of water) to the pan with onions and garlic and bring to boil. Add curry paste and tomato paste. Mix until well incorporated and let it simmer for 5 minutes. Add the remaining water (1/3 cup of water) if needed. Add paprika at the end if necessary.
To serve, spoon orzo on each plate, top with curry sauce, place snap peas on top and around orzo, then top with shrimp.