Thai Pasta with Shrimp
Instructions:
- Delicate angel hair pasta absorbs sauce quickly, so put this on plates as soon as it’s tossed. Serve with lime wedges if you like.
- 1 package (16 ounces) angel hair pasta
- 2 teaspoons curry powder
- 1 can (14 ounces) light coconut milk (not cream of coconut)
- 1 teaspoon salt
- 1â„8 teaspoon coarsely ground black pepper
- 1 pound medium shrimp, shelled and deveined with tail part of shell left on
- 1 cup loosely packed fresh cilantro leaves
- In large saucepot, cook pasta as label directs.
- Meanwhile, in 10-inch skillet, cook curry powder over medium heat 2 minutes, stirring frequently. Stir in coconut milk, salt, and pepper until blended; heat to boiling over high heat. Add shrimp; reduce heat to medium. Cover and cook 2 minutes or until shrimp just turn opaque throughout.
- Drain pasta. In large bowl, toss pasta with shrimp mixture and cilantro.
- P R E P 15 minutes
- C O O K 15 minutes
- MA K E S 6 main-dish servings