Red Thai Curry Shrimp Linguine

Directions

1. Cook pasta according to package directions. Reserve 1 cup cooking liquid before draining; set aside.
2. Meanwhile, in large skillet, heat oil over medium-high heat until hot. Add onion, garlic and ginger; cook about 2 minutes or until onion is tender, and garlic and ginger begin to caramelize, stirring frequently. Add bell pepper and zucchini; heat through. Do not overcook vegetables; they should remain crisp-tender. Add salt, if desired.
3. Add coconut milk; whisk until smooth. Stir in red curry paste until completely combined.
4. Add shrimp; cook about 2 to 3 minutes or until shrimp turn pink. Remove skillet from heat.
5. Toss pasta with curry mixture, adding reserved pasta water a small amount at a time if necessary to reach desired consistency. Garnish each serving with lime wedges.

Note: Recipe prepared with shrimp that have not been treated or frozen with seawater or brine solutions which increases the sodium level.