Coconut Shrimp Pasta
This is a creamy, rich shrimp pasta inspired by coconut shrimp (and the dipping sauce). It's basically coconut shrimp reimagined as a pasta – using sweet Thai chili sauce, orange marmalade, and coconut milk to make the sauce. Topped with toasted coconut flakes for some crunch!
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INGREDIENTS
1/2 lb, fettuccine, linguine or spaghetti pasta (or pasta of choice)
10 ounces raw shrimp, peeled, deveined and tail off
1/2 cup unsweetened or sweetened coconut flakes
1 cup full-fat coconut milk
1/4 cup sweet Thai chili sauce
1/4 cup orange or apricot marmalade
1/2 cup grated parmesan cheese
Salt, pepper, garlic powder to taste
INSTRUCTIONS
Fill a large pot with water, and salt. Place on medium-high heat on the stove.
Pat shrimp dry, and season with salt, pepper and garlic powder
Whisk together the coconut milk, sweet Thai chili sauce, parmesan cheese and marmalade in a bowl. Season with salt, pepper and garlic powder to taste.
Add the sauce to the same pan you used for the shrimp and coconut flakes. Bring to a boil, stirring occasionally. This should be about 5-10 minutes, until the sauce has slightly thickened.
Drain the noodles and return to pot, reserving 1/4 cup of pasta water. Pour the sauce over the pasta and combine. Add a little pasta water, or all of it depending on the consistency of the sauce.
Add in the shrimp, and top with the toasted coconut flakes. For spice, add some red chili flakes (optional). Serve and enjoy!
If you're looking to elevate your pasta dinner routine, this Coconut Shrimp Pasta offers a delightful twist inspired by the classic coconut shrimp appetizer, but reimagined as a comforting pasta dish. The combination of sweet Thai chili sauce and orange marmalade creates a tangy-sweet balance that complements the creamy coconut milk base perfectly. Incorporating toasted coconut flakes not only adds a crunchy texture but also intensifies the tropical flavor profile. For cooking tips, start by choosing your favorite pasta such as fettuccine, linguine, or spaghetti—any long pasta works well for coating with the luscious sauce. While cooking pasta, remember to reserve some pasta water; adding it later helps achieve the perfect sauce consistency by loosening the pasta coating without diluting flavors. When preparing the shrimp, seasoning with salt, pepper, and garlic powder amplifies their natural sweetness and savory notes, enhancing the overall taste. Sautéing the shrimp and toasting the coconut flakes in the same pan creates a more layered flavor as each ingredient picks up subtle, caramelized nuances. For those who enjoy a bit of heat, adding red chili flakes to the finished dish offers a gentle kick without overwhelming the rich, creamy sauce. Additionally, parmesan cheese enriches the sauce with a subtle salty tang, blending beautifully with the sweet elements. This recipe also lends itself well to customization: try swapping marmalade for apricot preserves or adjusting the sweetness of the Thai chili sauce to suit your preference. If coconut flakes aren't readily available, chopped toasted nuts like cashews can add a similar texture and complimentary flavor. Perfect for a weeknight dinner or impressing guests at a dinner party, this Coconut Shrimp Pasta is a unique, flavorful option that marries tropical, savory, and sweet tastes in one satisfying dish. Don't forget to pair it with a crisp salad or steamed veggies for a balanced meal with vibrant flavors.
