Well it’s been a long week since Hurricane Irma slammed into Florida & the Caribbean and things are slowly, finally settling back to some kind of normalcy. This includes making a new dish for dinner. After replacing 75% of the contents of my freezer and refrigerator because of no power I can say with a smile, I’m back! I’ve been wanting to make this recipe for quite some time. The original recipe that I adapted this from (Garlic Shrimp in Coconut Milk, Tomatoes and Cilantro) is from Gina Homolka at Skinnytaste. Please check her recipe out as well.

The original recipe from Gina was more of a stew and could be served over rice. I added more garlic and served it over pasta instead. I also added asparagus since I had some in the fridge that had to be used or I would lose it. I may try it with peas instead next time or possibly broccoli! And for those of you who know me, know I really do NOT like peppers (green, red, yellow….) jalapeno yes, but sweet peppers no. This recipe has red peppers in it and I can barely taste them. I did use the small rainbow peppers (the red ones) and they aren’t as strong-tasting so that’s probably why I liked them.

So how did the recipe turn out? Let’s just say, my husband and I could not stop eating it! It was incredible! I can’t wait to have it as leftovers again! It’s a very easy recipe to make and I will be making it again for sure. The only thing I might do next time is add another can of the coconut milk so it has more sauce for the pasta. Other than that it’s a home run! It’s not a heavy meal, the sauce is light, yet it is a very filling dish. Hope you enjoy it!

INGREDIENTS:

1 1/4 lb uncooked peeled and deveined jumbo shrimp (I used (2) 12oz. bags of frozen shrimp from Aldi)

1 tsp olive oil

1 pound of asparagus sliced into small pieces

1 pound cooked pasta of your choice

1 small red pepper or 4 large red peppers from a bag of mini rainbow peppers, diced

4 scallions, thinly sliced, separating the whites and greens

1/2 cup chopped fresh cilantro (I used about 1 tablespoon of dried since I didn’t have fresh)

6-8 cloves minced garlic

1/2 teaspoon kosher salt

1 teaspoon crushed red pepper flakes

1 can (14.5oz) diced tomatoes of choice

1 can (13-14oz) light coconut milk. (I used Trader Joe’s organic reduced fat coconut milk)

1/2 of a lime juiced

DIRECTIONS:

1. In a medium saucepan heat the olive oil and sauté the red pepper until soft, about 4 minutes.
2. Add the white parts of the scallions, ¼ 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 ¼ 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 to just al-dente, drain and put back into the 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 the 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.

Serves 4-6