Coconut Lime Shrimp Pasta
Shrimp pasta with coconut milk, lime, and ginger in a fragrant Southeast Asian–inspired sauce. Tossed with al dente noodles and finished with fresh herbs and sesame seeds.
Ingredients
Method
Bring a large pot of salted water to a boil. Mince garlic and ginger, juice the lime, and slice the red onion and bell pepper.
Add pasta to boiling water and cook until al dente according to package directions. Reserve 1 cup pasta water, then drain and set aside.
Heat coconut oil in a large skillet over medium-high heat. Add red onion and bell pepper; sauté for 3 minutes until softened.
Stir in garlic and ginger, cook for 1 minute until fragrant. Add shrimp and cook for 2–3 minutes per side until opaque and cooked through.
Pour in coconut milk and fish sauce. Stir in lime juice and bring to a gentle simmer. Cook for 2 minutes.
Add cooked pasta to the skillet and toss to coat. If sauce is too thick, add pasta water 2–3 tbsp at a time until desired consistency is reached.
Transfer to bowls or plates. Garnish with green onion, sesame seeds, and a lime wedge.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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