The succulent shrimp, tender crisps asparagus, and creamy texture of the unsweetened coconut milk are the perfect match that elevates this shrimp and asparagus pasta recipe.
1 Paring knife (or steak knife) for de-veining shrimp
Ingredients
1cupasparagus(chopped)
½lbshrimp(raw)
1lb pappardelle pasta (nests)
¾cupchicken broth(low sodium)
1.5cupunsweetened coconut milk
2teaspoonkosher salt(divided between sauce and shrimp)
½teaspoonblack pepper(garnish dish when it's done)
1bulbshallot(minced)
1clovegarlic(kept whole)
2tablespoonolive oil
Instructions
Follow instructions on pasta packaging. Cook until just 'al dente'. Set aside.
De-vein shrimp and rinse under cold water. Then, lay shrimp on a prepared baking sheet lined with paper towels to absorb the moisture.
Wash asparagus, dry with paper towels and trim. Set aside.
Place skillet over low heat and add oil. When oil is hot, add minced shallots and peeled whole garlic clove. Saute for about 20 seconds or until fragrant making sure shallots and garlic do not burn.
Pour in chicken broth and simmer for a couple of minutes. Then, add unsweetened coconut milk and bring to a gentle boil. REMOVE whole garlic clove and discard. Add shrimp and cook for 3 minutes
Flip shrimp and add about ½ to ¾ of the noodles (DO NOT ADD ALL THE NOODLES). Using tongs, gently toss all ingredients until pasta is well coated. NOTE: The sauce may appear loose but do not worry because the longer the pasta sits it will absorb the liquid making the pasta nice and creamy.
Garnish with dried parsley and black pepper and a dash of freshly squeezed lemon juice over the top of the entire dish.
Notes
Cook your pasta noodles just until 'al dente' (they should still have somewhat of a bite).
Add your favorite shaped pasta noodle if you're unable to find Pappardelle pasta (nests).
When your cooked pasta that has been drained is sitting while you make the sauce, the noodles may become sticky making it difficult to add them to the sauce. In this case, moisten your hands with water this will cause the noodles to separate, and you will be able to add them to the sauce easier.
Once the sauce has reached the right consistency and taste then add the cleaned raw shrimp to it as this will prevent overcooking NOT before.
It's important to be mindful of the sauce to pasta ratio as the pasta will absorb the sauce the longer it sits. With that said, you will not need to add all the pasta to the sauce.
Let the pasta sit for a couple of minutes before serving this will allow enough time for the pasta to absorb the sauce for a velvety and creamy texture.
For a burst of brightness, squeeze a dash of fresh lemon juice at the end to bring the dish together.
Sprinkle with fresh parmesan cheese for an extra flavor boost.