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Curry Shrimp Linguine

Curry, cilantro and coconut milk make this dish an exciting change of pace. It's also good with Thai rice noodles or spaghetti. —Jana Rippee, Casa Grande, Arizona
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings


  • 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 until shrimp turn pink, 5-6 minutes. Drain linguine; toss with shrimp mixture and cilantro.
Nutrition Facts
1-1/2 cups: 406 calories, 8g fat (4g saturated fat), 115mg cholesterol, 313mg sodium, 58g carbohydrate (4g sugars, 3g fiber), 26g protein.

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Average Rating:
  • Fiona
    Mar 28, 2020

    We loved this dinner. I did taste before serving and added more curry. We had it over rice, which is how my mom always made our curries. This is a recipe you can really play around with??????

  • windean
    Sep 20, 2013

    not very tasty

  • carol_ds
    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!

  • dwvwilliams
    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.

  • Liz Provencher
    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!

  • ashtrent
    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!

  • cheriwinkle
    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.

  • alwayshungry
    Sep 2, 2010

    For those of you who say that curry, cilantro aren't complimentary must be joking. These are Indian flavors that have been passed down for thousands of 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.

  • mobiledeb
    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.

  • bbwdreamsicle
    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!!!