Description
A delightful dish merging creamy coconut and spicy curry with linguine and tender shrimp, perfect for a quick yet exotic weeknight dinner.
Ingredients
- 10.5 oz linguine
- 10.5 oz raw shrimp, peeled and deveined
- 1 cup coconut milk
- 1 tablespoon yellow curry paste
- 1 cup green peas
- Fresh coriander, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 9 minutes. Drain and set aside.
- In a large skillet, heat the coconut milk over medium heat. Whisk in the yellow curry paste until fully blended.
- Add the shrimp and peas to the sauce. Simmer until the shrimp turn pink and are cooked through, about 3 to 4 minutes.
- Toss the cooked linguine with the shrimp curry sauce until everything is evenly coated.
- Top with fresh coriander and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator and consume within 2-3 days. Consider adding a splash of coconut milk when reheating for creaminess.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Asian