Lime Coconut Shrimp Pasta
Lime Coconut Shrimp Pasta
Ingredients
For the Shrimp Marinade
- 1 pound shrimp, peeled, deveined, tails on or off
- 2 tablespoons lime juice
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta
- 12 ounces linguine
- 1 tablespoon salt, for pasta water
For the Sauce
- 1 tablespoon olive oil
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 can full-fat coconut milk, 13.5 fluid ounces
- 1/2 cup chicken broth
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For Garnish
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- 1
In a medium bowl, combine the shrimp, 2 tablespoons of lime juice, 1 minced garlic clove, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss gently to coat. Set aside to marinate for 15-20 minutes while you prepare the other ingredients.
⏱️ 5 min
- 2
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the water, then add the linguine. Cook according to package directions until al dente, usually 8-10 minutes. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 10 min
- 3
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the finely minced shallot and cook, stirring occasionally, until softened and translucent, about 3-4 minutes. Add the 2 minced garlic cloves and red pepper flakes, cooking for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 5 min
- 4
Add the marinated shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until the shrimp turn pink and opaque. Do not overcook. Remove the cooked shrimp from the skillet and set aside on a plate.
⏱️ 5 min
- 5
Pour the full-fat coconut milk and chicken broth into the same skillet. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Allow the sauce to simmer for 5-7 minutes, or until it has slightly thickened to your desired consistency.
⏱️ 7 min
- 6
Stir in the lime zest, 1 tablespoon of lime juice, and 1/4 cup of fresh chopped cilantro into the sauce. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper, tasting and adjusting as needed. Add the cooked linguine to the skillet with the sauce, tossing to coat thoroughly. If the sauce appears too thick, add a splash or two of the reserved pasta water until it reaches your preferred consistency.
⏱️ 3 min
- 7
Return the cooked shrimp to the skillet and gently toss with the pasta and sauce to combine and warm through. Serve immediately, garnished with additional fresh chopped cilantro and lime wedges.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Lime Coconut Shrimp Pasta
Ingredients
For the Shrimp Marinade
- 1 pound shrimp, peeled, deveined, tails on or off
- 2 tablespoons lime juice
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Pasta
- 12 ounces linguine
- 1 tablespoon salt, for pasta water
For the Sauce
- 1 tablespoon olive oil
- 1 shallot, finely minced
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 can full-fat coconut milk, 13.5 fluid ounces
- 1/2 cup chicken broth
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
For Garnish
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- 1
In a medium bowl, combine the shrimp, 2 tablespoons of lime juice, 1 minced garlic clove, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss gently to coat. Set aside to marinate for 15-20 minutes while you prepare the other ingredients.
⏱️ 5 min - 2
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the water, then add the linguine. Cook according to package directions until al dente, usually 8-10 minutes. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 10 min - 3
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the finely minced shallot and cook, stirring occasionally, until softened and translucent, about 3-4 minutes. Add the 2 minced garlic cloves and red pepper flakes, cooking for another 1 minute until fragrant, being careful not to burn the garlic.
⏱️ 5 min - 4
Add the marinated shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until the shrimp turn pink and opaque. Do not overcook. Remove the cooked shrimp from the skillet and set aside on a plate.
⏱️ 5 min - 5
Pour the full-fat coconut milk and chicken broth into the same skillet. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Allow the sauce to simmer for 5-7 minutes, or until it has slightly thickened to your desired consistency.
⏱️ 7 min - 6
Stir in the lime zest, 1 tablespoon of lime juice, and 1/4 cup of fresh chopped cilantro into the sauce. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper, tasting and adjusting as needed. Add the cooked linguine to the skillet with the sauce, tossing to coat thoroughly. If the sauce appears too thick, add a splash or two of the reserved pasta water until it reaches your preferred consistency.
⏱️ 3 min - 7
Return the cooked shrimp to the skillet and gently toss with the pasta and sauce to combine and warm through. Serve immediately, garnished with additional fresh chopped cilantro and lime wedges.
⏱️ 2 min