Thai Curry Shrimp Linguine

Bring a large pot of salted water to a boil. Add pasta and cook 4 minutes less than package instructions. Add green beans and cook until crisp-tender, about 3 more minutes. Reserve 1/2 cup pasta water, then drain.
In a large skillet, cook curry paste and cilantro stems in oil over medium heat, stirring, until very fragrant, 2 to 3 minutes. Add coconut milk, season with salt, and bring to a simmer; cook until thickened slightly, about 2 minutes. Stir in shrimp and cook until opaque, 2 to 3 minutes.
Remove from heat; stir in pasta, green beans, and lime juice. Toss to coat, adding enough reserved pasta water to create a silky sauce; season to taste. Serve with lime wedges and cilantro leaves.

Ingredient :

Kosher salt

12 ounces linguine

6 ounces green beans, trimmed and cut into 2-inch pieces

¼ cup green curry paste, such as Maesri

¼ cup chopped fresh cilantro stems, plus leaves for serving

2 tablespoons extra-virgin olive oil

¾ cup light coconut milk

1 pound large shrimp, peeled and deveined

2 teaspoons fresh lime juice, plus wedges for serving