# Components:
→ Pasta & Protein
01 - 10.5 oz linguine
02 - 10.5 oz raw shrimp, peeled and deveined
→ Sauce
03 - 1 cup canned coconut milk
04 - 1 tablespoon yellow curry paste
05 - 1 cup frozen peas
06 - Fresh coriander leaves, for garnish
# Directions:
01 - Bring a large pot of salted water to a boil. Add linguine and cook until al dente, then drain and set aside.
02 - In a large skillet, heat coconut milk over medium heat. Stir in yellow curry paste and blend until smooth. Add shrimp and peas; sauté for 5-6 minutes until shrimp are pink and cooked through.
03 - Add cooked pasta to the sauce mixture. Toss well until all ingredients are evenly coated. Sprinkle fresh coriander leaves over the top just before serving.
