Description
A delicious and quick recipe for creamy coconut shrimp pasta, featuring linguine and a flavorful red curry sauce.
Ingredients
Scale
- 300 g linguine
- 300 g shrimp, peeled
- 250 ml coconut milk
- 1 tablespoon red curry paste
- Juice of 1 lime
- Fresh coriander, chopped
Instructions
- Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente. Drain well.
- In a large skillet over medium heat, combine coconut milk and red curry paste. Stir and bring to a gentle simmer. Add shrimp and cook for 3-4 minutes until pink and just cooked through.
- Add the drained linguine to the skillet with the shrimp mixture. Toss well to coat. Stir in lime juice and garnish with chopped coriander before serving.
Notes
- Adjust the amount of red curry paste to suit your spice preference.
- Fresh coriander can be substituted with parsley if desired.
- Serve with extra lime wedges for added freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 150 mg