Curry, cilantro and coconut milk make this dish an exciting change of pace. It's also good with Thai rice noodles or spaghetti.

Ingredients

• 1 package (16 ounces) linguine
• 3 teaspoons curry powder
• 1 can (13.66 ounces) light coconut milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/4 pounds uncooked medium shrimp, peeled and deveined
• 1/3 cup minced fresh cilantro

Directions

1. Cook linguine according to package directions. Meanwhile, in a large skillet over medium heat, toast curry powder for 2 minutes, stirring frequently. Stir in the milk, salt and pepper.
2. Bring to a boil. Add shrimp; cook until shrimp turn pink, 5-6 minutes. Drain linguine; toss with shrimp mixture and cilantro.