Coconut Pasta and Shrimp



Coconut Pasta and Shrimp

Course: Main Dish, Seafood
Keyword: Coconut Pasta & Shrimp
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  • 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


  • 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.


Shut your mouth!  Coconut and Shrimp together in one dish?  Check out this recipe in our Great American Cookbooks!
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