Coconut Pasta and Shrimp
February 14, 2019
Coconut Pasta and Shrimp
Ingredients
- 1 package vermicelli pasta 12- to 16-ounce
- 1 package pre-breaded shrimp 18 to 24
- 4 tablespoons butter
- 1 can cream of coconut 12- to 16-ounce
- 1 can evaporated milk 12-ounce
- 1/4 cup cornstarch
Instructions
- 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.
Notes
Shut your mouth! Coconut and Shrimp together in one dish? Check out this recipe in our Great American Cookbooks! Cook-it-in-the-Oven Rice Garlic Shrimp Pasta with a Kick Shrimp & Asparagus Tory’s Spaghetti Carbonara