Ingredients
Scale
- 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 evenly coated.
- Top with fresh coriander and serve immediately.
Notes
Ensure the shrimp are fresh and cooked just until they turn pink to avoid overcooking. You can adjust the amount of yellow curry paste to suit your spice preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 150mg