Coconut Lime Shrimp Pasta
This Coconut Lime Shrimp Pasta is a delightful Bahamian dish that combines the flavors of tender shrimp, creamy coconut, and zesty lime. It's a perfect blend of tropical and savory, making it a refreshing and satisfying meal.
Ingredients
- 1 pound shrimp, peeled and deveined
- 8 oz linguine pasta
- 1 can (13.5 oz) coconut milk
- 2 limes, juiced and zested
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
Instructions
- Boil a large pot of salted water and cook the linguine according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the minced garlic and red pepper flakes. Cook for 1 minute until fragrant.
- Pour in the coconut milk, lime juice, and lime zest. Stir and let it simmer for 5 minutes to thicken slightly.
- Add the cooked linguine and shrimp to the skillet, tossing to coat everything in the coconut lime sauce. Season with salt and pepper to taste.
- Serve the Coconut Lime Shrimp Pasta hot, garnished with fresh cilantro.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 15 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 380
- Carbohydrates
- 45g
- Protein
- 20g
- Fat
- 15g
Supplies
Large pot Skillet Wooden spoon Colander
Tools
Cooking knife Cutting board Zester Juicer
Serving suggestions
Serve the Coconut Lime Shrimp Pasta with a side of fresh salad and a slice of Bahamian Johnny cake for a complete meal.
Tips & tricks
For a spicier kick, add extra red pepper flakes or a splash of hot sauce to the coconut lime sauce.
Cost
$20