Description
This One-Pot Coconut Shrimp Pasta is a rich, creamy fusion of tender shrimp, spaghetti, garlic, and coconut milk. With a touch of lime, chili, and fresh herbs, it delivers bold tropical flavor with minimal cleanup—ready in under 30 minutes.
Ingredients
Scale
- 12 oz linguine or fettuccine
- 1 lb shrimp, peeled and deveined
- 1 (13.5-oz) can of coconut milk
- 2 cups low-sodium chicken or vegetable broth
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1–2 tsp red chili flakes (adjust to taste)
- Juice of 1 lime
- ¼ cup fresh cilantro, chopped
- 1 tbsp olive oil
- Salt and black pepper, to taste
Instructions
1. Sauté the Shrimp
- In a large deep skillet or pot, heat oil over medium heat.
- Add garlic and sauté for 30 seconds.
- Add shrimp, season with salt, pepper, and chili flakes.
- Cook for 2–3 minutes per side until just pink.
- Remove shrimp and set aside.
2. Cook the Pasta
- In the same pot, add coconut milk and broth. Bring to a gentle boil.
- Add dry pasta and cook uncovered, stirring often, until al dente and liquid is mostly absorbed (about 10–12 minutes).
- If it gets too thick, add more broth or water as needed.
3. Combine & Finish
- Return shrimp to the pot, add lime zest and juice, cherry tomatoes (if using), and fresh herbs.
- Stir and simmer for 1–2 more minutes until everything is heated through and coated in sauce.
4. Serve
- Plate and garnish with cilantro, Parmesan (if desired), or toasted coconut flakes.
- Serve with lime wedges for extra zing.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Seafood Recipes
- Method: Sautéing
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 2 cups per person
- Calories: 540 kcal
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 26 g
- Saturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 180 mg