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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    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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