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

Can peeled shrimp be used in this recipe?

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.

What is the proper way to peel shrimp?

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.

Is turmeric good for me?

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.

A large white plate full of turmeric shrimp linguine with a serving spoon resting in it.

Turmeric Shrimp Linguine

5 / 3 votes
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.
David Leite
Servings2 servings
Calories655 kcal
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes


  • Kosher salt for the pasta water, plus more for seasoning
  • 7 ounces linguine
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 shallot, finely chopped
  • 1 to 2 garlic cloves, grated or minced
  • 1 inch piece ginger, peeled and grated
  • 1 teaspoon ground turmeric
  • 7 ounces medium or large shell-on raw shrimp, peeled and deveined, if desired
  • 3/4 cup plain Greek or regular yogurt, preferably full-fat
  • Freshly ground black pepper
  • 2 ounces arugula
  • 8 cherry tomatoes, halved


  • 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.
The Turmeric Cookbook

Adapted From

The Turmeric Cookbook

Buy On Amazon


Serving: 1 portionCalories: 655 kcalCarbohydrates: 87 gProtein: 32 gFat: 20 gSaturated Fat: 4 gMonounsaturated Fat: 11 gTrans Fat: 1 gCholesterol: 137 mgSodium: 628 mgFiber: 5 gSugar: 10 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2022 Aster. Photo © 2022 Issy Croker. All rights reserved.

Recipe Testers’ Reviews

This turmeric shrimp linguine recipe caught my eye because I love all the ingredients but hadn’t seen them combined like this before. I don’t typically associate turmeric with pasta – or with shrimp, for that matter.

A white plate filled with turmeric shrimp linguine and wilted arugula

They proved to be a winning trio, helped along by shallots, ginger, and garlic. In fact, the next time I make this, I’ll probably add more of those aromatics for more intense flavor. The yogurt sauce adds beautiful creaminess and a slight tang, but I think it mutes the other ingredients a bit.

This is a dish with cumulative flavor – my first couple of bites were subdued, but as I ate, the tastes built upon themselves and became more pronounced. Next time, I would add a squeeze of lemon to brighten and heighten everything else. I’d also add the tomatoes earlier in the cooking time so they burst and release their juices into the sauce. A sprinkling of fresh parsley or cilantro wouldn’t hurt, either.

Overall, this is an excellent base recipe to add to my Mediterranean repertoire. I loved how quickly it came together (perfect for a weeknight), its bright colors (punchy yellow sauce with pops of orange-red tomatoes and streaks of velvety wilted greens), and how it was creamy yet light. This would be a great summer dinner with a crisp, flinty white wine to complement the shrimp.

This turmeric pasta with shrimp hits so many high notes. The turmeric delivers an appealing golden-hued pasta dish that is stunning to see, especially with the contrasting red tomatoes and dark green arugula. A beautiful dish. The shallot, garlic, ginger, and turmeric create a bouquet that will transform your kitchen into a Mediterranean spice market. Finally, after the visual and olfactory prelude the dish delivers on taste with tender shrimp nestled in saucy linguine.

We sliced a fresh homemade sourdough loaf and enjoyed a restaurant quality meal at home that took less than an hour to prepare. The recipe yields two main course servings but consider doubling down, and using the full pound of shrimp you probably purchased, and have some shrimp linguine leftovers to look forward to tomorrow.

I was drawn to this shrimp pasta recipe for the turmeric and Asian flair. I probably spent the most time peeling and grating my ginger, but everything preps quickly. The turmeric, shallots, garlic, and ginger are not overpowering, and I used a Greek yogurt, but I bet this will work well using sour cream or crème fraiche if no yogurt is on hand. My better half loved it and she expects me to make this for her again very soon.

This is a perfectly good recipe for shrimp with linguine, but with a few adjustments it could be great. The cooking times for this recipe were spot on and the ingredients were easy to find (most being in the pantry/freezer already). I used 1/2 package of linguine. The recipe calls for 198 grams but half a package was 205 grams, so only a few strands over. Directions are easy to follow and it’s not complicated.

We liked the bright yellow colour from the tumeric and found 7 oz of shrimp to be a little bit skimpy but almost enough for the 2 of us. I used a larger shrimp (so there were 12 to divide between the 2 of us). I think a medium shrimp would be a more generous portion as they range 10 to 15 for a 3 ounce serving. Two servings of 3 ounces would have been generous for a dinner portion. We also enjoyed the peppery bite from the arugula. My husband didn’t care for the addition of the tomatoes, but I didn’t mind them. They did add a fresh note.

About David Leite

I count myself lucky to have received three James Beard Awards for my writing as well as for Leite’s Culinaria. My work has also appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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