1. In large pan, cook pasta as package directs.
2. Meanwhile in 10 inch skillet, cook curry powder over medium heat 2 minutes, stirring frequently.
Stir in coconut milk, 1 tsp salt and 1/4 tsp ground black pepper until blended.
Heat to boiling over high heat.
Add shrimp and reduce heat to medium.
Cover and cook 2 minutes until shrimp just turn opaque throughout.
3. Drain pasta. In large bowl, toss pasta with shrimp mixture and cilantro.
Serve with lime wedges
Go to full version of