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.

Coconut Rum Shrimp Pasta

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

  1. Boil a large pot of salted water and cook the linguine according to package instructions. Drain and set aside.
  2. 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.
  3. Pour the coconut milk and rum into the same skillet. Bring to a simmer and let it cook for 5 minutes, stirring occasionally.
  4. Add the cooked shrimp, red bell pepper, and cooked linguine to the skillet. Toss everything together until well combined and heated through.
  5. 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