Coconut Garlic Shrimp, Asparagus, Tomato Pasta
"Well it’s been a long week since Hurricane Irma slammed into Florida & the Caribbean and things are slowly, finally settling back to some kind of normalcy. This includes making a new dish for dinner. After replacing 75% of the contents of my freezer and refrigerator because of no power I can say with a smile, I’m back! I’ve been wanting to make this recipe for quite some time. The original recipe that I adapted this from (Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro) from www.skinnytaste.com.
The original recipe was more of a stew and could be served over rice. I added more garlic and served it over pasta instead. I also added asparagus since I had some in the fridge that had to be used or I would lose it. I may try it with peas instead next time or possibly broccoli! And for those of you who know me, know I really do NOT like peppers (green, red, yellow….) jalapeno yes, but sweet peppers no. This recipe has red peppers in it and I can barely taste them. I did use the small rainbow peppers (the red ones) and they aren’t as strong-tasting so that’s probably why I liked them.
So how did the recipe turn out? Let’s just say, my husband and I could not stop eating it! It was incredible! I can’t wait to have it as leftovers again! It’s a very easy recipe to make and I will be making it again for sure. The only thing I might do next time is add another can of the coconut milk so it has more sauce for the pasta. Other than that it’s a home run! It’s not a heavy meal, the sauce is light, yet it is a very filling dish. Hope you enjoy it!"
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 1⁄2 lbs uncooked shrimp, peeled and deveined
- 1 teaspoon olive oil
- 1 lb asparagus, cut into small pieces
- 1 lb cooked pasta, of your choice
- 1 small red peppers or 4 large red peppers from a bag of mini rainbow bell peppers, diced
- 4 scallions, thinly sliced, separating the whites and greens
- 1⁄2 cup chopped fresh cilantro or 1 tablespoon dried cilantro
- 6 -8 garlic cloves, minced
- 1⁄2 teaspoon kosher salt
- 1 teaspoon crushed red pepper flakes
- 1 (13 ounce) can light coconut milk
- diced tomato
- 1⁄2 of a lime, juiced
directions
- In a medium saucepan heat the olive oil and sauté the red pepper until soft, about 4 minutes.
- Add the white parts of the scallions, ¼ cup of the fresh cilantro (or the 1 tbsp of dried), the garlic and red pepper flakes. Cook for about a minute or so until well blended.
- Add the tomatoes, coconut milk and ¼ tsp of salt. Stir well and bring to a boil. Once it boils, cover the pot and simmer for about 10-15 minutes until the sauce thickens a bit.
- Meanwhile cook the pasta about 10 minutes to just al-dente, drain and put back into pot.
- Add the chopped asparagus to the tomato coconut milk mixture and cook for 1-2 minutes until it begins to soften a little.
- Add the shrimp to same mixture and cook for about 5-6 minutes until the shrimp is opaque. Add the lime juice.
- Pour all of the shrimp mixture into the pot with the pasta and mix well. Let it simmer for just a minute or so to get everything mixed.
- Serve. Top with the green part of the scallions and rest of fresh cilantro if using fresh. We also like to add a little parmesan cheese on top as well.
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RECIPE SUBMITTED BY
I love cooking. I love trying new recipes and experimenting to make delicious meals. Cooking makes me happy and when my family and friends enjoy my meals, snacks, etc I am happy! The only thing I do not do well is baking. I keep trying and I'm improving but it's not my forte. I love to cruise and travel and no matter where we go food has something to do with it!
