18 large shrimp shelled & deveined.
4 green onions, cut into 1/2 inch pieces.
1 5.6 oz. can of coconut milk.
4 cloves garlic.
1 Tblsp flour.
1 Tsp curry powder.
2 Tblsp lime juice.
Enough linguine pasta for 2.
Directions:
Cook the pasta as you like and set aside.
While the pasta is cooking, you can begin to cook the shrimp in 2 tablespoons of olive oil along with half of the garlic. Set aside when it is done.
Pour out the remainder of what the shrimp has left in the skillet (It will have a lot of water in it.) & start with another tablespoon or so of olive oil. Add the remaining garlic & the onions.
When the onions are almost translucent, add the flour & stir. As the roue thickens, add the curry and the lime juice. As all that comes together, add the coconut milk.
As the mixture thickens, taste and add salt if needed, one pinch at a time.
After the sauce has thickened nicely, return the shrimp to the mixture.
When it is all heated, add to the pasta.
Notes:
This recipe is mostly made up from other recipes that I found and that used shrimp & linguine. None were like this.
I had never used linguine, and I wanted something that was alfredo-like with shrimp, that I could cook with it. I also wanted to do something with coconut milk, which I had never used before. I also had a can of curry powder languishing in the pantry.
This has flavors of Italy & Thai mixed. They seem to complement each other. I was told that the result was very tasty, and I liked it, too. The lime adds a bit of tartness. If that bothers you, you may want to reduce it to 1 tablespoonful.
I began with only 1 tablespoon flour because I was not certain that 5.6 ounces of coconut milk would be enough liquid to make more than glue. But it worked out nicely. It easily made enough sauce for two.
At the moment, I cannot think of what to change or add. It is worth repeating as it is. I might add cilantro (which I happened not to have in the refrigerator this time.).