When you want something different for a weeknight dinner but need to use up pantry staples, try this easy shrimp linguine. Fragrant Thai curry paste and creamy light coconut milk create a silky, complex sauce that coats long strands of pasta, green beans, and shrimp. Top it off with cooling cilantro and a squirt of lime juice, and you'll be out of your mealtime rut in no time.
Ingredients
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Kosher salt
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12 ounces linguine
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6 ounces green beans, trimmed and cut into 2-inch pieces
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¼ cup green curry paste, such as Maesri
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¼ cup chopped fresh cilantro stems, plus leaves for serving
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2 tablespoons extra-virgin olive oil
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¾ cup light coconut milk
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1 pound large shrimp, peeled and deveined
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2 teaspoons fresh lime juice, plus wedges for serving
Description
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Bring a large pot of salted water to a boil. Add pasta and cook 4 minutes less than package instructions. Add green beans and cook until crisp-tender, about 3 more minutes. Reserve 1/2 cup pasta water, then drain.
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In a large skillet, cook curry paste and cilantro stems in oil over medium heat, stirring, until very fragrant, 2 to 3 minutes. Add coconut milk, season with salt, and bring to a simmer; cook until thickened slightly, about 2 minutes. Stir in shrimp and cook until opaque, 2 to 3 minutes.
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Remove from heat; stir in pasta, green beans, and lime juice. Toss to coat, adding enough reserved pasta water to create a silky sauce; season to taste. Serve with lime wedges and cilantro leaves.
