Coconut Pasta and Shrimp served with Fancy Filet Mignon.
Coconut Pasta and Shrimp
 

1 (12- to 16-ounce) package vermicelli pasta
1 package pre-breaded shrimp (18 to 24)
4 tablespoons butter
1 (12- to 16-ounce) can cream of coconut
1 (12-ounce) can evaporated milk
1/4 cup cornstarch
 
Cook pasta and shrimp per directions on packages. While they are cooking, melt 4 tablespoons butter in a small skillet. Add cream of coconut and bring to a light boil. Stir in about 1/2 can evaporated milk and bring back to a light boil. Stir in cornstarch and cook until thickened. Add additional evaporated milk to thin, if needed. Stir 1/2 coconut sauce into cooked and drained pasta. Place a serving of pasta on each plate, top with 3 to 4 shrimp, and serve additional coconut sauce on the side for dipping shrimp. Serves 4.
 


Recipes ©: Great American Cookbooks an imprint of

 

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