Tandoori Shrimp Spaghetti - IDN Original

Servings: 4

Author: Chef Connie

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Tandoori Shrimp Spaghetti

Prep time: 25 MinCook time: 20 MinTotal time: 45 Min

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Ingredients

For the Tandoori Shrimp Marinade:

• 1 lb (450g) large shrimp, peeled and deveined
• ½ cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• ½ tsp turmeric
• ½ tsp smoked paprika
• ½ tsp red chili powder (adjust to heat preference)
• Salt to taste
• 1 tbsp vegetable oil

For the Spaghetti:

• 8 oz (225g) spaghetti
• 2 tbsp butter or ghee
• 1 tbsp olive oil
• 1 small red onion, finely sliced
• 2 garlic cloves, minced
• 1 tomato, finely chopped
• ½ tsp chili flakes (optional)
• ½ cup reserved pasta water
• Salt & pepper to taste
• Fresh cilantro, for garnish
• Lemon wedges, for serving

Instructions

1. In a bowl, combine yogurt, lemon juice, ginger-garlic paste, spices, and salt.
2. Add shrimp and coat well. Cover and marinate for at least 30 minutes (or up to 4 hours in the fridge).
3. Bring a pot of salted water to a boil. Cook spaghetti until al dente.
4. Reserve ½ cup of pasta water, then drain the spaghetti.
5. 3. Cook the Tandoori Shrimp
6. Heat a grill pan or skillet over medium-high heat. Add 1 tbsp oil.
7. Grill or sear shrimp 2–3 minutes per side until charred and cooked through. Set aside.
8. In the same skillet, reduce heat to medium. Add butter and a splash of olive oil.
9. Sauté red onion until soft. Add garlic and cook until fragrant.
10. Stir in tomatoes and cook until they break down and become jammy.
11. Add chili flakes (if using), season with salt and pepper, and pour in reserved pasta water.
12. Toss spaghetti in the sauce until coated and heated through.
13. Add grilled shrimp on top or stir in.
14. Garnish with chopped cilantro and a squeeze of lemon.

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Tandoori Shrimp Spaghetti is yet another remarkable fusion dish blending the bold, aromatic flavors of India with the comforting, hearty essence of Italian cuisine. Succulent shrimp are marinated in a rich tandoori spice mix, then sautéed to perfection and tossed with al dente spaghetti. A medley of red onions and juicy tomatoes forms the base of a vibrant, flavorful sauce, elevated by just the right kick of heat from red pepper flakes.

This dish strikes a perfect balance between spice and savoriness, offering a satisfying culinary experience that’s both familiar and adventurous.

Pair it with a robust bottle of red wine—or, for an authentic twist, enjoy it with a chilled pack of twelve Taj Mahals.