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: 50 mins
• 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

1. In a medium saucepan heat the olive oil and sauté the red pepper until soft, about 4 minutes.
2. 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.
3. 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.
4. Meanwhile cook the pasta about 10 minutes to just al-dente, drain and put back into pot.
5. Add the chopped asparagus to the tomato coconut milk mixture and cook for 1-2 minutes until it begins to soften a little.
6. Add the shrimp to same mixture and cook for about 5-6 minutes until the shrimp is opaque. Add the lime juice.
7. 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.
8. 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.