Coconut Rum Shrimp Pasta
Indulge in the flavors of the Caribbean with this delicious Coconut Rum Shrimp Pasta recipe. The combination of succulent shrimp, creamy coconut, and a hint of rum creates a delightful dish that is perfect for a special occasion or a weeknight treat.
Ingredients
- 1 pound shrimp, peeled and deveined
- 8 ounces linguine pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 can (14 ounces) coconut milk
- 2 tablespoons rum
- 1 red bell pepper, thinly sliced
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
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 garlic, and cook until the shrimp are pink and opaque, about 3-4 minutes. Remove the shrimp from the skillet and set aside.
- Pour the coconut milk and rum into the same skillet. Bring to a simmer and let it cook for 5 minutes, stirring occasionally.
- Add the cooked shrimp, red bell pepper, and cooked linguine to the skillet. Toss everything together until well combined and heated through.
- Season with salt and pepper to taste. Sprinkle with chopped cilantro before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 380
- Carbohydrates
- 45g
- Protein
- 20g
- Fat
- 12g
- Fiber
- 3g
Supplies
Large pot Skillet Colander
Tools
Cooking spoon Tongs
Serving suggestions
Serve the Coconut Rum Shrimp Pasta with a side of fresh salad and a slice of crusty bread for a complete meal.
Tips & tricks
For a richer flavor, you can use full-fat coconut milk instead of light coconut milk.
Cost
$20