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Curry Shrimp Linguine Recipe

Curry Shrimp Linguine Recipe

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
TOTAL TIME: Prep/Total Time: 25 min. YIELD: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

  • 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.

Nutritional Facts

Reviews for Curry Shrimp Linguine

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MY REVIEW
windean User ID: 6773220 182564
Reviewed Sep. 20, 2013

"not very tasty"

MY REVIEW
carol_ds User ID: 5398876 100485
Reviewed Feb. 8, 2012

"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!"

MY REVIEW
dwvwilliams User ID: 1508891 105692
Reviewed Aug. 4, 2011

"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."

MY REVIEW
Liz Provencher User ID: 4994915 182560
Reviewed Nov. 11, 2010

"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!"

MY REVIEW
ashtrent User ID: 5386590 182559
Reviewed Oct. 26, 2010

"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!"

MY REVIEW
cheriwinkle User ID: 1239361 99619
Reviewed Sep. 2, 2010

"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."

MY REVIEW
alwayshungry User ID: 2059737 182347
Reviewed Sep. 2, 2010

"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."

MY REVIEW
mobiledeb User ID: 2406337 144576
Reviewed Sep. 1, 2010

"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."

MY REVIEW
bbwdreamsicle User ID: 3871878 125102
Reviewed Oct. 19, 2009

"Just a word of warning... cover your nose and mouth while toasting the curry powder... I was coughing for like an hour from it!!!"

MY REVIEW
bbwdreamsicle User ID: 3871878 183659
Reviewed Oct. 14, 2009

"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!"

MY REVIEW
redhummert User ID: 4316524 99618
Reviewed Sep. 19, 2009

"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."

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Wine Pairings

Light-Bodied White Wine

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