In a deep large pot pour water just above the middle. Place the stock and boil in high temperature
As soon as the water reaches the boiling point pour some sea salt and insert the pasta. Cook according to the timing suggested on the package. Don't close the pot and keep the temperature in max.
In a large pan pour the coconut oil and cook the shrimps and the cashew nuts until the shrimps have a light gold color in high temperature.
Pour in the liqueur shot and lower the temperature in almost minimum.
Add the cream, the curry powder and the sea salt.
As soon as the pasta are strained, add them in the pan with the rest of the ingredients and mix all ingredients.
Serve immediately
Notes
The vinegar and coconut oil were given by EvitamĪ¹ns. Thank you!
Recipe by Craft Cook Love at https://www.craftcooklove.gr/en/2016/09/linguini-shrimps-curry-cashew-nuts.html