Curry Shrimp Lin­guine

Simple & Delicious - - ON THE MENU -

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.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.