1 jar Masala Mama Goa Coconut Curry simmer sauce
1 cup coconut milk
1 to 1½ lb shrimp (shelled and deveined)
12 oz dry linguini (approx.)
Crushed red pepper (optional, for extra heat)
Combine the shrimp with the Goa Coconut Curry and coconut milk. Simmer until shrimp is cooked through.
Meanwhile, cook linguine in a 6 to 8-quart pot of boiling salted water until al dente, then drain in a colander.
Divide the pasta into 4 bowls, ladle the hot curry on top and serve immediately. If you like a spicier curry, garnish with crushed red pepper.