Recipes of-With

Creamy Coconut Shrimp Pasta

So, once again im bringing back to life Corals videos, and this one Indulges in a luxurious culinary experience with this Creamy Coconut Shrimp Pasta. Succulent shrimp, bathed in a velvety coconut-infused sauce, dances gracefully with al dente pasta, creating a symphony of flavors and textures that will transport your taste buds to paradise. Each bite is a harmonious blend of savory and creamy, with a hint of tropical sweetness from the coconut oil. This dish is perfect for a cozy dinner at home or a special occasion that deserves a touch of elegance. Let the aroma of coconut and shrimp tantalize your senses as you embark on a culinary journey fit for royalty.

Once again remember we are a Spanglish couple! and we made this in spanish, so we will update soon

Ingredients:

• 250g (9 oz) of pasta (linguine, fettuccine, or your favorite)
• 300g (10 oz) of large shrimp, peeled and deveined
• 2 tablespoons of coconut oil
• 3 cloves of garlic, minced
• 1 small onion, finely chopped
• 1 red bell pepper, thinly sliced
• 1 can (400ml) of coconut milk
• 1 tablespoon of all-purpose flour
• 1 teaspoon of paprika
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish
• Grated Parmesan cheese (optional)

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving some pasta water.
2. In a large skillet, heat the coconut oil over medium heat. Add the minced garlic and chopped onion, sautéing until fragrant and translucent.
3. Add the sliced red bell pepper to the skillet and cook for another 2-3 minutes until softened.
4. Push the vegetables to the side of the skillet and add the shrimp. Cook for 2-3 minutes on each side until pink and cooked through. Remove the shrimp from the skillet and set aside.
5. In the same skillet, sprinkle the flour over the vegetables and stir to combine, cooking for 1-2 minutes to make a roux.
6. Slowly pour in the coconut milk, stirring continuously to avoid lumps. Allow the sauce to simmer and thicken for 5-7 minutes.
7. Stir in the paprika and season with salt and pepper to taste.
8. Return the cooked shrimp to the skillet and toss to coat them in the creamy coconut sauce.
9. Add the cooked pasta to the skillet and toss until evenly coated in the sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
10. Serve the Creamy Coconut Shrimp Pasta hot, garnished with fresh parsley or cilantro and grated Parmesan cheese if desired. Enjoy this decadent dish with a glass of your favorite wine for the ultimate dining experience. Bon appétit!