Curry Shrimp Linguine
Curry, cilantro and coconut milk make this dish an exciting change of pace. Also try it with rice noodles or spaghetti. —Jana Rippee, Casa Grande, AZ
Takes: 25 min. • Makes: 6 servings
1 pkg. (16 oz.) linguine
3 tsp. curry powder
1 can (13.66 oz.) light coconut milk
1/2 tsp. salt
1/4 tsp. pepper
11/4 lbs. 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 the shrimp; cook until shrimp turn pink, 5-6 minutes. Drain the linguine; toss with shrimp mixture and cilantro.
11/2 CUPS 406 cal., 8g fat (4g sat. fat), 115mg chol., 313mg sod., 58g carb.
(4g sugars, 3g fiber), 26g pro.