Curry Shrimp Linguine Recipe
- 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
- 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.
Reviews for Curry Shrimp Linguine
"not very tasty"
"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!"
"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."
"I cut this recipe in half since there is just the 2 of us, and it made 2 large portions. I didn't have any cilantro, so that had to be left out and I added a teaspoon of chili powder. It was amazing! We loved it, and will most definitely make this again!"
"I really enjoyed this recipe! The cilantro totally complmented the curry. My husband and I tasted during the cooking process and thought it needed something. After adding the cilantro it was a must. The only other thing is we thought it needed some sort of heat. My husband added red pepper flakes to his. We will try using cayenne pepper next time. We will definitely make this again!"
"I have to laugh along with 'alwayshungry'--cilantro (coriander) is in most any curry spice mixture. In Indian, many families have their own blend that they use in their dishes. What we buy on the shelves is a kind of generic blend to please the 'average' person."
"For those of you who say that curry, cilantro aren't complimentary flavors...you must be joking. These are Indian flavors that have been passed down for thousands of years...you may not like the flavors but they do bring out the best in each other. This is a simple easy dish. The only thing that I did was add more curry, added garlic and chili pepper to my liking. The coconut milk is very much a south Indian dish staple...I know this as I have traveled in India extensively."
"I do not care for cilantro and cannot imagine even using it with curry so I just omitted it. Next time I make it I will probably add a bit more curry. With the change mentioned I can say this recipe was awesome and will be a regular."
"Just a word of warning... cover your nose and mouth while toasting the curry powder... I was coughing for like an hour from it!!!"
"I loved this recipe. It did seem a little light on the seasoning when I read the ingredients so I made a few adjustments. I used 4 heaping tsp of curry powder, and added about 1/2 tsp of cayenne pepper to add a little heat. I also used whole wheat spaghetti, and added some extra shrimp (I used 2 lbs total) I love the cilantro/curry combo, but will add more cilantro next time. I am definitely going to make this again... one of the best recipes I have tried!"
"I found this quite bland and unfortunately, curry and cilantro are not complimentary flavors. I would not make again, however, I would try the same idea with an alfredo sauce instead."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.