Pasta with Shrimp and Coconut Cream

Pasta with Shrimp and Coconut Cream

20 min
Medium
1 serv.
395 g / 1 serv.

Rating

Average rating:—

Description

Delicate pasta with tiger shrimp in a fragrant creamy coconut sauce with garlic

  1. Cook spaghetti in salted water according to package directions until al dente. Drain, reserving a little water for the sauce.
  2. While spaghetti is cooking, peel the shrimp and remove the intestinal vein, leaving the tails on if desired.
  3. Finely chop or press the garlic clove through a garlic press.
  4. Heat olive oil in a skillet over medium heat, add garlic and sauté for 30 seconds until fragrant.
  5. Place shrimp in the skillet, season with salt and black pepper, cook for 2 minutes on each side until pink.
  6. Reduce heat to low, pour coconut milk into the skillet, warm through while stirring for 1-2 minutes.
  7. Transfer cooked spaghetti to the skillet with sauce and shrimp, add a couple of spoons of pasta water if needed for extra juiciness.
  8. Gently toss everything together using tongs or two spoons so that the pasta is coated in sauce.
  9. Plate the pasta, garnish with finely chopped parsley and serve immediately.
505
128 kcal / 100 g
kcal
29.5 g
7.5 g / 100 g
Protein
54.0 g
13.7 g / 100 g
Carbohydrates
18.2 g
4.6 g / 100 g
Fats