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
Curry Shrimp Linguine
Curry Shrimp Linguine
Prep Time
10 min
Cook Time
15 min
Yield
6 servings
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
- Cook 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.
- Bring to a boil. Add shrimp; cook until shrimp turn pink, 5-6 minutes. Drain linguine; toss with shrimp mixture and cilantro.
Nutrition Facts
1-1/2 cups: 406 calories, 8g fat (4g saturated fat), 115mg cholesterol, 313mg sodium, 58g carbohydrate (4g sugars, 3g fiber), 26g protein.
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