Servings:4

虾和asparagus are often paired in pasta, but the addition of creamy coconut milk adds a fresh twist to the classic combination.

betway电子竞技俱乐部

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杯制作的罐装椰奶
3/4 cup frozen peas, thawed
2 Tbs. Cognac
2 Tbs. thinly sliced fresh chives

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.

(5 ratings) Read Reviews

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Loriltx| 03/28/2020

我现在做了两次。第一次，我准确地遵循了食谱。我觉得酱汁太平淡了。您几乎可以品尝椰子。第二次，我使用了两倍的椰奶和一半的汤。然后，我添加了大约一汤匙红辣椒片。更好的第二次。另外，我认为服务尺寸已关闭。这很容易将6用作主餐。
shamrocksummit| 06/18/2018

I 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.