1 package (16 ounces) linguine

3 tsp curry powder

1 can (13.66 ounces) light coconut milk

1/2 tsp salt

1/4 tsp black pepper

1 1/4 lbs uncooked medium shrimp, peeled and deveined

1/3 cup minced fresh cilantro

Cook Mode Prevent your screen from going dark

Cook linguine according to package directions until al dente. Drain and set aside.
In a large skillet, toast curry powder over medium heat for 1 minute until fragrant.
Add coconut milk, stir to combine, and season with salt and pepper. Bring to a gentle simmer.
Add shrimp and cook 4–5 minutes, until pink and opaque.
Toss cooked linguine into skillet, coating pasta evenly with sauce.
Stir in fresh cilantro just before serving.
Serve hot, garnished with extra cilantro if desired.

Use full-fat coconut milk for a richer sauce.

Add bell peppers, spinach, or snap peas for more vegetables.

A squeeze of lime juice brightens the flavors.

For heat, sprinkle red pepper flakes or add chili slices.

Reheat gently with a splash of coconut milk to avoid drying.