Tagliatelle with Shrimp, Asparagus, and Coconut Mi
Category
Entrees - Maindishes
Sub
Category
None
Servings
4
Ingredients
Kosher salt
1/2 lb. dried tagliatelle or fettuccine
1 lb. large shrimp (31 to 35 per lb.), peeled and deveined
Freshly ground black pepper
2 Tbs. extra-virgin olive oil
1 lb. asparagus, trimmed, cut into 1-inch pieces
1 large shallot, minced
1 cup lower-salt or homemade chicken broth
1 cup well-shaken canned coconut milk
3/4 cup frozen peas, thawed
2 Tbs. Cognac
2 Tbs. thinly sliced fresh chives
Instructions
Bring a large pot of well-salted water to a
boil. Cook the pasta according to package
directions until al dente. Drain, reserving 1
cup of the pasta water.
Meanwhile, pat the shrimp dry and season with
salt and pepper. Heat 1 Tbs. of the oil in a
12-inch skillet over medium heat. Add the
shrimp and cook, stirring, until they just
start to turn pink, 1 to 2 minutes. Transfer to
a medium bowl. Add the remaining 1 Tbs. oil to
the skillet, then add the asparagus, and cook,
stirring frequently, until crisp-tender, 3 to 4
minutes. Transfer to the bowl of shrimp.
Reduce the heat to low. Add the shallot to the
skillet and cook, stirring, until softened,
about 2 minutes. Add the broth and coconut
milk, and bring to a boil over high heat; boil
until the sauce is thickened and reduced by
half, about 5 minutes. Reduce the heat to low.
Add the pasta, shrimp, asparagus, peas, Cognac,
and chives to the skillet and toss to combine.
Season to taste with salt and pepper. Add a
little of the pasta water to loosen, if
necessary, and serve.
nutrition information (per serving)-
Calories (kcal)- 570, Fat Calories (kcal)- 200,
Fat (g)- 23, Saturated Fat (g)- 12,
Polyunsaturated Fat (g)- 2, Monounsaturated Fat
(g)- 6, Cholesterol (mg)- 170, Sodium (mg)-
680, Carbohydrates (g)- 53, Fiber (g)- 6, Sugar
(g)- 3, Protein (g)- 3
Originally Submitted
7/13/2016
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