The zestiness and spiciness of this type of pasta binds well with a creamy and rich sauce such as korma, a dish originating from India.
Mix 4 tablespoons coconut milk, 1 teaspoon paprika, 1 teaspoon garam masala, 2 tablespoons plain tomato
sauce, 1 teaspoon chilli powder, 3 tablespoons plain yogurt and 1 cup of water in a large bowl.
Add salt to taste, and set aside.
Heat 1 tablespoon of vegetable oil, add 2 crushed garlic cloves, 1 cinnamon stick, halved, 1 teaspoon grated ginger, 4 cardamom ponds, and saute on low heat.
Pour in the spice mixture and bring to a boil while stirring intermittently.
Add 4 oz of cooked peas and 8 shrimps, peeled and devined, and cook till pink and firm (about 2 minutes), stirring constantly and until the sauce starts to thicken.
Cook linguine al dente and toss them in the sauce.
Garnish with chopped cilantro, orange peel and serve.