Shrimp Pasta In Coconut Sauce Food

ONE-PAN COCONUT SHRIMP NOODLE BOWLS

Steps:

• Heat the oils in a large straight-sided pan over medium-high. Add the shrimp, season with salt and pepper and sear on both sides until you get a nice sear, about 5 minutes total. Remove from the pan and set aside.
• Back in the pan, add more oil if needed and toss in the garlic, ginger and bell pepper. Saute for one minute, then add the coconut milk, stock, noodles, fish sauce, sriracha sauce, cilantro and scallions. Bring to a boil, reduce the heat and let simmer until the noodles cook through, about 5 minutes.
• Take off the heat and add a few big squeezes of lime juice. Now taste that. UGH. Need anything? Add a little salt if you want. More lime juice? Yes.
• Stir the shrimp back in and toss to combine. Serve with more cilantro on top!

TROPICAL ISLAND'S PASTA WITH SHRIMPS AND COCONUT

Steps:

• Make the seasoning blend by combining all the spices and the salt (first 5 ingredients for the sauce) in a small bowl.
• Prepare the other ingredients.
• Bring a big pot of salted water to boil and add pasta when ready.
• In the meantime prepare your shrimps.
• Add margarine or vegetal oil to the pan (medium heat).
• Stir in garlic and ginger and coconut flakes.
• When it begins to change the color add the shrimps.
• Change to maximum heat.
• Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir.
• Saute the shrimp for 5 to 6 minutes or until they begin to brown.
• Be sure to cook both sides of all the shrimp.
• Check the pasta and if necessary drain before the sauce is ready (adding some oil to prevent sticking).
• Cut the lime in half and squeeze the first half into the pan over the shrimp.
• Add cilantro (reserve some leaves for decoration).
• Add 2 tablespoon coconut milk if you prefer it wheat.
• Stir and serve.
• Squeeze the second half lime over the pasta in the plate.
• Decorate with coconut milk and the reserved cilantro leaves.