Seafood Pasta With Creamy Coconut Sauce

SHRIMP PASTA IN COCONUT SAUCE

Steps:

• In a pot bring to boil penne pasta base on package directions. Preferable cook al dente. (Make sure to add salt to the water)
• Season shrimp with all purpose season, (optional salt and pepper).
• In a saucepan add coconut oil over medium heat then add minced garlic and shrimp. Sauté until the shrimp is pink.
• Add coconut milk to the saucepan and let simmer for 3mins. Then add parmesan cheese and bell peppers and stir for about a minute.
• Add Cooked pasta to the pan and mix in the sauce and bell peppers. You can add more cheese and coconut milk base on how cheesy and creamy you desire it.
• Add grated parmesan cheese for garnish.

CREAMY SEAFOOD PASTA

Steps:

• In 5- to 6-quart Dutch oven, cook linguine as directed on package. Drain well; return to Dutch oven and cover to keep warm.
• Meanwhile, in blender, place clam chowder, milk, 1/2 cup Parmesan cheese and the garlic; blend on medium speed until mixture is smooth. Set aside.
• In 12-inch nonstick skillet or wok, heat oil over medium-high heat until hot. Add shrimp, mushrooms and onions; cook about 5 minutes, stirring frequently, until shrimp turn pink.
• Stir in pepper flakes and soup mixture; cook until thoroughly heated. Stir in parsley. Add salt and pepper to taste.
• Pour over cooked linguine in Dutch oven; toss gently to coat. Top individual servings with Parmesan cheese.