Creamy Shrimp Linguine With Yellow Curry Sauce

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½ lb Shrimp (I used the Frozen Agrentenian Shrimp from Trader Joe's - one of my favorites!)

1½ tbsp Butter

6 oz Linguine (I used the Spinach and Chive linguine from TJ's in this recipe!)

3 cloves Garlic, minced

⅛ cup Chicken Stock

¼ cup Coconut Cream

⅓ cup Yellow Curry (I used the Thai Style Yellow Curry sauce from TJ's.)

¼ tsp Cayenne

Boil water for cooking your pasta. Once to a rolling boil, add your pasta and cook according to package instructions. Be sure to save a ¼ cup of pasta water to add to your sauce later.
In a medium pan on medium-high heat, add in your butter and shrimp. Let this cook until fully cooked through. With the frozen argentinian shrimp from TJ's, this took about 8 minutes total.
Once fully cooked, remove the shrimp from the pan. Add back in a small amount of butter and add your minced garlic. Once fragrant, add in the chicken stock to deglaze the pan. Let this cook down for a few minutes.
Pour in the coconut cream and stir until fully combined. Then, add in your yellow curry sauce. Stir for 3-4 more minutes or until it starts to thicken. Add in the cayenne pepper.
Add the pasta and ¼ cup pasta water back into the sauce. Stir until combined.
Plate the pasta and top with the shrimp - garnish with parsley if desired. Enjoy!