Curry Shrimp Linguine
Curry, cilantro and coconut milk make this dish an exciting change of pace. It's also good with Thai rice noodles or spaghetti. —Jana Rippee, Casa Grande, Arizona
Ingredients
- 1 package (16 ounces) linguine
- 3 teaspoons curry powder
- 1 can (13.66 ounces) light coconut milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/4 pounds uncooked medium shrimp, peeled and deveined
- 1/3 cup minced fresh cilantro
Directions
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1Cook linguine according to package directions. Meanwhile, in a large skillet over medium heat, toast curry powder for 2 minutes, stirring frequently. Stir in the milk, salt and pepper.
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2Bring to a boil. Add shrimp; cook until shrimp turn pink, 5-6 minutes. Drain linguine; toss with shrimp mixture and cilantro.
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