Quick Look at this Simple Turmeric Pasta with Shrimp and Cauliflower
- Ready In: 50 minutes
- Serves: 6
- Main Ingredients: shrimp, cauliflower, kale, tomatoes, fettuccine noodles, turmeric & butter!
- Dietary Info: dairy-free friendly and gluten-free friendly
- Why You’ll Love It: For years, we have been loving the flavor of our golden turmeric chicken soup so it was time to bring the same bold flavors to another main dish. I added my favorite veggie (roasted cauliflower), some quick cooking shrimp, and topped it all off with a drizzle of brown butter. *Chef’s kiss – this turmeric pasta is incredible!
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Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Shrimp – highly recommend buying large shrimp with the shells and tails still on. Thaw in cold water, remove the shells but leave the tails on for more flavor.
- Fettuccine Noodles – feel free to swap them out for gluten-free noodles, if you want.
- Cauliflower, Kale & Tomatoes – fresh veggies that bring so much flavor, nutrients, and pops of color!
- Turmeric – be careful with this bright yellowish orange spice – it has been known to stain.
How To Make Turmeric Pasta With Shrimp And Cauliflower
Step 1 – Bake seasoned cauliflower florets for 20 minutes.
Step 2 – Bake seasoned shrimp and kale for 10 minutes next to the cauliflower.
Pro Tip
Make sure you have 2 small-ish sheet pans that everything can go on in the oven and that they both fit at the same time. It is such a time saver to be able to put the sheet pan of shrimp and kale right next to the cauliflower.
Step 3 – While everything bakes, boil noodles (reserve pasta water) and return to the pot with cherry tomatoes.
Step 4 – Add the shrimp, kale, cauliflower, and salt; toss to combine.
Step 5 – Brown butter in a small skillet to drizzle over the top and enjoy!
Best Ways To Serve Turmeric Pasta
After adding that drizzle of browned butter, a sprinkling of freshly grated parmesan cheese is also delicious. And on the side we love to have a slice of grilled bread to round it out!
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Ingredients
- 1 head of cauliflower
- 3 tablespoons olive oil, divided
- 2 teaspoons turmeric
- 3 ½ teaspoons kosher salt, divided
- 3 cups kale, chopped
- 1 pound large shrimp, shelled with tail on (thawed)
- 16 ounces fettuccine noodles, sub gluten-free pasta
- 1 cup reserved pasta water
- 1 pint cherry tomatoes, halved
- ¼ cup salted butter
Serving Suggestion:
- parmesan cheese, freshly grated
Instructions
- Prep: Preheat oven to 425℉. Line two small sheet pans with parchment paper. Set aside.
- Roast Cauliflower: Cut off the leaves and core of 1 head of cauliflower. Then cut into bite-sized florets. Spread cauliflower florets in an even layer on one parchment-lined sheet pan. Drizzle with 1 tablespoon olive oil, toss to coat. Then season with 2 teaspoons turmeric and 1 teaspoon kosher salt. Toss again. Move to the oven to bake for 20 minutes.
- Boil Water: While that bakes, bring a large pot of water to a boil so it is ready when you need it.
- Shrimp + Kale: Take the other parchment-lined baking sheet and add 3 cups kale to one side and 1 pound large shrimp on the other side. Drizzle 1 tablespoon olive oil over the kale and another tablespoon over the shrimp. Toss each one separately. Then sprinkle 1 teaspoon kosher salt over the whole pan.
- Roast Shrimp + Kale: After the cauliflower has baked for 20 minutes, give it a toss, and return it to the oven. At this time, place the pan of shrimp and kale in the oven too. Bake everything for 10 minutes.
- Cook Pasta: Add 16 ounces fettuccine noodles to the pot of boiling water and cook until al dente, per package instructions. Reserve 1 cup pasta water before draining! Return the drained pasta to the pot.
- Combine: Toss the halved tomatoes in the pot and mix to warm. Add the roasted cauliflower, kale, shrimp, 1 cup reserved pasta water, and 1 ½ teaspoons kosher salt to the pot and toss again. Remove from the heat.
- Brown Butter: In a small skillet, brown ¼ cup salted butter by allowing it to melt and simmer until it turns a brown color and has a very strong nutty smell.
- Serve: Pour brown butter over pasta and enjoy immediately with some parmesan cheese!
Notes
- Gluten-Free: simply use gluten-free noodles.
- Dairy-Free: use a plant-based butter and either omit the parmesan cheese or use a dairy-free alternative.
- Brown Butter: this does require one more pan and takes a few minutes, but I assure you that it is worth it!! But it can be omitted or swapped for regular melted butter, if you are short on time.
- Reserved Pasta Water: anytime I’m making a pasta recipe, I ALWAYS reserve some of the pasta water before draining the pasta. It comes in handy every time to make sure the final dish isn’t dry at all!
- Storage: leftovers can be kept in an airtight container in the fridge for 3-4 days.
Nutrition
Originally published April 13, 2017. Recipe retested and new photos added April 17, 2026.
Richard says
I liked this recipe. If I made it again I would toss the kale in fresh chopped garlic before baking. I went pretty heavy on the turmeric on the cauliflower and turned everything pretty yellow. I think next time I would add a little onion powder to the cauliflower with the turmeric, and sprinkle on just 1 tablespoon of turmeric.
Gramma says
Sounds scrumptious! Bet it would go over well in Montana!!
Erin says
I bet it would too!! ?