Ingredients
1 package (16 ounces) linguine3 teaspoons curry powder1 can (13.66 ounces) light coconut milk1/2 teaspoon salt1/4 teaspoon pepper1-1/4 pounds uncooked medium shrimp, peeled and deveined1/3 cup minced fresh cilantro
Preparation
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.
