Emeril's Curry Shrimp Linguine | Pasta & Beyond | Pasta Maker Recipe

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Put together this easy-to-make curry shrimp linguine from the Emeril Pasta and Beyond pasta recipes. A light noodle meal that cooks with coconut milk, cilantro, and curry. This is a different spin to the usual linguine but can be very flavorful. You can serve it for lunch or light dinner. Curry comes in mild and hot variety, so the heat of the food can be made by preference.

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Curry Shrimp Linguine Recipe
Serves 6

Ingredients:
3 tsp. curry powder
1 can (13.66 oz.) light coconut milk
½ tsp. salt
¼ tsp. pepper
1¼ lbs. uncooked medium shrimp, peeled and deveined
1 lb. Homemade Pasta Dough made with the Linguine Disc
⅓ cup minced fresh cilantro

Directions:
1. In a large skillet over medium heat, toast curry powder for 2 minutes,
stirring frequently. Stir in the coconut milk, salt and pepper.

2. Bring to a boil. Add shrimp; cook until shrimp turn pink, 5-6 minutes.
Meanwhile, in a 6-qt. stockpot, cook the pasta in boiling salted water until it
floats, about 3 minutes. Drain; toss with shrimp mixture and cilantro.

1½ CUPS 454 cal., 17g fat (6g sat. fat), 238mg chol.,
720mg sod., 48g carb. (3g sugars, 3g fiber), 25g pro.