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Curry Shrimp Linguine Recipe

Curry Shrimp Linguine Recipe photo by Taste of Home

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Curry, cilantro and coconut milk make this dish an exciting change of pace. “Also try it with Thai rice noodles or spaghetti.” Jana Rippee — Anacortes, Washington

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Curry Shrimp Linguine Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

10 15 25

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 for 5-6 minutes or until shrimp turn pink. Drain linguine; toss with shrimp mixture and cilantro. Yield: 6 servings.

Originally published as Curry Shrimp Linguine in Simple & Delicious September/October 2009, p29

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Curry Shrimp Linguine

Curry Shrimp Linguine

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Reviewed on Feb. 08, 2012 by carol_ds

This was excellent! I wouldn't change a thing - we all ate it and loved it. Thanks for a great recipe that is quick and easy to prepare!

Reviewed on Aug. 04, 2011 by dwvwilliams

I was disappointed in the lack of flavor, I couldn't taste the coconut at all and the curry wasn't that strong either, mainly it tasted like plain linguine.