Coconut Garlic Shrimp, Asparagus, Tomato Pasta

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READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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