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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Curry, cilantro and coconut milk make this dish an exciting change of pace. âAlso try it with Thai rice noodles or spaghetti.â Jana Rippee â Anacortes, Washington 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:
1. 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.
2. Bring to a boil. Add shrimp; cook for 5-6 minutes or until shrimp turn pink. Drain linguine; toss with shrimp mixture and cilantro. Yield: 6 servings.
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