Garlicky Creamy Coconut Milk Shrimp Pasta Recipes

GARLICKY CREAMY COCONUT MILK SHRIMP PASTA

Steps:

• Cook the pasta of your choice and set aside.
• Wash and pat dry the shrimp. Mix the garlic powder, cayenne pepper, salt, oregano, onion powder. Toss it with the garlic and let it marinate for 15 minutes.
• In a pan add oil, add 1 tsp olive oil and pan fry the shrimp for 2-4 minutes until it is fully cooked depending on the size of your shrimp. Cook and set aside.
• Clean the same pan and add 2 tbsp oil, add garlic and zucchini and squash with ½ tsp of salt. Brown it and cook for 2-3 minutes. Add the red chili flakes and oregano and cook for another 2 minutes. Pour in the coconut milk, salt and pepper. Simmer it for 4 minutes, add the pasta and mix fully. Turn off the heat and serve with shrimp.

GINGER-GARLIC SHRIMP WITH COCONUT MILK

Steps:

• In a mixing bowl, mix together the garlic, ginger, turmeric, 1 teaspoon salt, ½ teaspoon pepper and the olive oil. Add the shrimp and mix to coat well.
• Heat the vegetable oil in a large skillet over medium-high until shimmering. Add the shrimp in an even layer and cook, undisturbed, for 2 minutes. Pour in the coconut milk and soy sauce, stir to combine and turn the shrimp. Raise the heat to high and adjust it to maintain a simmer (avoid bringing to a boil), and cook until the liquid is slightly thickened and shrimp are almost cooked through, stirring occasionally, about 3 minutes. Stir in the spinach in batches until wilted.
• Remove from the heat and squeeze in the juice from a lime half. Adjust seasoning with more lime and salt as needed. Top with the chiles, scallions and cilantro, and serve with rice, noodles or naan.