Curry Mango Shrimp &MahiMahi over fettuccine
# Creamy Curry Mango Shrimp & Mahi Mahi Fettuccine
**Serves:** 4
## Ingredients
### Seafood
* 1 lb large shrimp, peeled and deveined
* 1 lb mahi mahi, cut into bite-sized pieces
### Pasta
* 1 (16 oz) box fettuccine pasta
### Vegetables
* 1 medium red onion, sliced
* 1 green bell pepper, sliced
* 1 sweet red bell pepper, sliced
* 4 cloves fresh garlic, minced
* 1 ripe fresh mango, diced
* ¼ cup fresh basil, chopped
* 2 green onions, sliced (for garnish)
### Sauce
* 1 can coconut milk
* 1 can water (use the empty coconut milk can to measure)
* 2 tablespoons curry paste
* 1–2 teaspoons chili crisp
### Seasonings
* 1 teaspoon onion powder
* 1 teaspoon garlic powder
* 1 teaspoon Complete Seasoning
* 1 teaspoon Slap Ya Mama seasoning
* 1 packet Sazón
* 1 teaspoon paprika
* 1 tablespoon curry powder
* Salt and black pepper, to taste (if needed)
## Directions
1. Bring a large pot of salted water to a boil. Cook the fettuccine according to the package directions until al dente. Drain and set aside.
2. Heat a large skillet or sauté pan over medium heat. Add a drizzle of oil if desired. **Sauté the red onion, green bell pepper, sweet red bell pepper, and fresh garlic for 2 minutes**, stirring frequently.
3. Stir in the curry paste and chili crisp. Cook for 1 minute until fragrant.
4. Pour in **1 can of coconut milk** and **1 can of water**. Stir until smooth.
5. Add the onion powder, garlic powder, Complete Seasoning, Slap Ya Mama seasoning, Sazón, paprika, and curry powder. Stir well.
6. Add the diced fresh mango and chopped basil. Simmer until the sauce reaches a gentle boil.
7. Add the shrimp and mahi mahi. Cook for 5–7 minutes, or until the shrimp are pink and the mahi mahi flakes easily with a fork.
8. Serve the curry mango shrimp and mahi mahi over the cooked fettuccine.
9. Garnish with sliced green onions and additional fresh basil.
This creamy curry mango shrimp and mahi mahi fettuccine is a vibrant and exotic twist on traditional pasta dishes. One of the things I love about this recipe is how it balances the sweetness of the fresh mango with the rich, spicy flavors of curry paste and chili crisp, creating a unique flavor profile that tantalizes the taste buds. When I first made this dish, I was amazed at how easily the fresh ingredients came together to create a restaurant-worthy meal at home. Using fresh shrimp and mahi mahi ensures the seafood is tender and flavorful, while the combination of vegetables like red onion, sweet and green bell peppers, and garlic adds layers of texture and depth. The sauce made with coconut milk and a mix of spices—curry powder, paprika, Sazón, Slap Ya Mama seasoning, and more—creates a creamy base that envelops the fettuccine perfectly. The diced mango adds a juicy brightness that cuts through the richness, keeping each bite exciting and fresh. For anyone looking to impress guests or simply enjoy a comforting yet adventurous meal, I recommend garnishing with plenty of fresh basil and sliced green onions, which provide additional aromatic freshness. Also, adjusting the amount of chili crisp lets you control the heat, making it adaptable for varied spice preferences. Cooking tip: Make sure to sauté the vegetables just long enough to soften but still retain some crunch, that way the dish won’t become mushy. Also, keep an eye on the seafood during cooking since overcooking can make shrimp rubbery and mahi mahi dry. With this recipe, I’ve found it easy to bring coastal flavors to the dinner table, combining the silky fettuccine with tropical mango and curry spiced shrimp and fish is a must-try for anyone wanting a quick yet impressive meal. I hope you enjoy making and sharing this delicious curry mango seafood pasta as much as I do!