Servings:4
Shrimp and asparagus are often paired in pasta, but the addition of creamy coconut milk adds a fresh twist to the classic combination.
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- Kosher salt
- 1/2 lb. dried tagliatelle or fettuccine
- 1 lb. large shrimp (31 to 35 per lb.), preferably wild-caught, 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 (about 1/4 cup)
- 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
Nutritional Information
- 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): 36
Preparation
- 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.
Ingredient Spotlight
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IN THIS RECIPEFettuccine
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IN THIS RECIPEShrimp
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IN THIS RECIPEBlack Peppercorns
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FEATUREDSquash Blossoms
Reviews
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Reviews (5 reviews)
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Loriltx| 03/28/2020I’ve made this twice now. The first time, I followed the recipe exactly. I felt the sauce was too bland; you could barely taste the coconut. The second time, I used twice the amount of coconut milk and half the broth. I then added about a tablespoon of red pepper flakes. Much better second go around. Also, I think the serving size is off. This easily serves 6 as a main meal.
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2p1pinob| 06/18/2018I found the sauce very flavourful. The chicken broth, coconut milk and cognac, once thickened and reduced by half, was a delicious accompaniment to the tagliatelle. I also thought the asparagus, chives, and peas complimented the shrimp very well.
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