This turmeric shrimp linguine recipe caught my eye as a result of I really like all of the substances however hadn’t seen them mixed like this earlier than. I don’t sometimes affiliate turmeric with pasta – or with shrimp, for that matter.
They proved to be a successful trio, helped alongside by shallots, ginger, and garlic. Actually, the subsequent time I make this, I’ll most likely add extra of these aromatics for extra intense taste. The yogurt sauce provides stunning creaminess and a slight tang, however I feel it mutes the opposite substances a bit.
It is a dish with cumulative taste – my first couple of bites had been subdued, however as I ate, the tastes constructed upon themselves and have become extra pronounced. Subsequent time, I might add a squeeze of lemon to brighten and heighten every little thing else. I’d additionally add the tomatoes earlier within the cooking time so that they burst and launch their juices into the sauce. A sprinkling of recent parsley or cilantro wouldn’t damage, both.
Total, this is a wonderful base recipe so as to add to my Mediterranean repertoire. I beloved how shortly it got here collectively (good for a weeknight), its vivid colours (punchy yellow sauce with pops of orange-red tomatoes and streaks of velvety wilted greens), and the way it was creamy but mild. This might be an excellent summer season dinner with a crisp, flinty white wine to enhance the shrimp.
