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Curry Shrimp Linguine

 Curry Shrimp Linguine
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
6 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.