Coconut Garlic Shrimp, Asparagus, Tomato Pasta

Name: Coconut Garlic Shrimp, Asparagus, Tomato Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs uncooked shrimp, peeled and deveined; 1 teaspoon olive oil; 1 lb asparagus, cut into small pieces; 1 lb cooked pasta, of your choice; 1 small red peppers or 4 large red peppers from a bag of mini rainbow bell peppers, diced; 4 scallions, thinly sliced, separating the whites and greens; 1/2 cup chopped fresh cilantro or 1 tablespoon dried cilantro; 6 -8 garlic cloves, minced; 1/2 teaspoon kosher salt; 1 teaspoon crushed red pepper flakes; 1 (13 ounce) can light coconut milk; diced tomato; 1/2 of a lime, juiced

Servings: persons

1 1/2 lbs uncooked shrimp, peeled and deveined
1 teaspoon olive oil
1 lb asparagus, cut into small pieces
1 lb cooked pasta, of your choice
1 small red peppers or 4 large red peppers from a bag of mini rainbow bell peppers, diced
4 scallions, thinly sliced, separating the whites and greens
1/2 cup chopped fresh cilantro or 1 tablespoon dried cilantro
6 -8 garlic cloves, minced
1/2 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
1 (13 ounce) can light coconut milk
diced tomato
1/2 of a lime, juiced

1
In a medium saucepan heat the olive oil and saute the red pepper until soft, about 4 minutes.
2
Add the white parts of the scallions, 1/4 cup of the fresh cilantro (or the 1 tbsp of dried), the garlic and red pepper flakes. Cook for about a minute or so until well blended.
3
Add the tomatoes, coconut milk and 1/4 tsp of salt. Stir well and bring to a boil. Once it boils, cover the pot and simmer for about 10-15 minutes until the sauce thickens a bit.
4
Meanwhile cook the pasta about 10 minutes to just al-dente, drain and put back into pot.
5
Add the chopped asparagus to the tomato coconut milk mixture and cook for 1-2 minutes until it begins to soften a little.
6
Add the shrimp to same mixture and cook for about 5-6 minutes until the shrimp is opaque. Add the lime juice.
7
Pour all of the shrimp mixture into the pot with the pasta and mix well. Let it simmer for just a minute or so to get everything mixed.
8
Serve. Top with the green part of the scallions and rest of fresh cilantro if using fresh. We also like to add a little parmesan cheese on top as well.

877

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 lbs uncooked shrimp, peeled and deveined, 1 teaspoon olive oil, 1 lb asparagus, cut into small pieces, 1 lb cooked pasta, of your choice, and more.

Yes, Coconut Garlic Shrimp, Asparagus, Tomato Pasta falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!