Vanillated Shrimp Pasta In Coconut Milk Food

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.

GARLICKY CREAMY COCONUT MILK SHRIMP PASTA

Steps:

• Cook the pasta of your choice and set aside.
• Wash and pat dry the shrimp. Mix the garlic powder, cayenne pepper, salt, oregano, onion powder. Toss it with the garlic and let it marinate for 15 minutes.
• In a pan add oil, add 1 tsp olive oil and pan fry the shrimp for 2-4 minutes until it is fully cooked depending on the size of your shrimp. Cook and set aside.
• Clean the same pan and add 2 tbsp oil, add garlic and zucchini and squash with ½ tsp of salt. Brown it and cook for 2-3 minutes. Add the red chili flakes and oregano and cook for another 2 minutes. Pour in the coconut milk, salt and pepper. Simmer it for 4 minutes, add the pasta and mix fully. Turn off the heat and serve with shrimp.

SHRIMP IN COCONUT MILK

Steps:

• Place the shrimp shells in a saucepan, along with the thyme, bay leaves and peppercorns. Add 3 cups of water, bring to a boil, reduce the heat and simmer until reduced by a third, about 30 minutes. Strain the liquid (you should have about 1 cup) and discard the shells.
• Heat the oil in a large skillet over moderate heat. Add the onion, scallions, salt and pepper and saute until soft, about 3 to 5 minutes. Add the garlic, tomatoes, aji and reserved shrimp stock and simmer until thickened, about 5 minutes. Stir in the coconut milk, shrimp, lime juice and peas, and cook until the shrimp are pink and just cooked, turning the shrimp once as they cook, about 3 minutes. Serve over white rice.

SHRIMP IN COCONUT MILK

Steps:

• Heat oil.
• Add the onion and garlic.
• When onions soften up, add shrimps, salt, cumin and red chilli and stir for 2-3 minutes.
• Once the shrimp become pinkish and curled up, add the coconut milk (whisk with spoon lightly), capsicum, tomato, and heat on high heat.
• Once the mixture comes to a boil, reduce heat to medium and let simmer for 5 minutes.
• ENJOY.

CREAMY SHRIMP PASTA WITH MUSHROOMS

Steps:

• Heat olive oil in a large skillet over medium heat. Immediately add shrimp and garlic; cook until shrimp is pink, 3 to 4 minutes. Sprinkle salt, basil, and paprika over shrimp. Cook and stir for 1 minute more, leaving shrimp slightly undercooked to finish cooking in the sauce.
• Remove shrimp mixture from the skillet. Add mushrooms to the same skillet. Cook and stir, seasoning with salt, until juicy, about 5 minutes. Add the shrimp; immediately pour in half-and-half, mozzarella cheese, and Parmesan cheese. Bring to a boil. Reduce heat and simmer, constantly stirring, until cheese melts, 5 to 8 minutes. Cover with a lid and remove from heat.
• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. If cream sauce is too thick, add some pasta water in small amounts. Drain pasta and rinse with cold water. Add to the cream sauce.

COCONUT GARLIC SHRIMP, ASPARAGUS, TOMATO PASTA

Steps:

• 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.

CREAMY CAJUN SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4 minutes or until al dente; drain.
• Melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute on each side. Stir in garlic, and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Stir in flour and Cajun seasoning. Cook, stirring for 5 minutes. Gradually whisk in milk, then cook until thickened. Remove from heat, and season with salt and lemon juice. Return shrimp to sauce, and spoon over cooked pasta.