This cilantro lime shrimp pasta is punchy and super flavourful. The tangy lime, zesty ginger, and the heavenly creaminess of coconut milk, creates a dish that’s comforting and an easy crowd pleaser.
What does shrimp taste like?
Shrimp, those little ocean gems, bring a mild, sweet, delicate flavour with a hint of savoury goodness – almost like a whiff of the sea breeze. Now, how they’re cooked and seasoned? That’s the secret! Cook them just right, and you’ll revel in a tender and juicy texture; but veer too long or too short, and they might turn rubbery or mushy.
Shrimp are akin to a blank canvas. Toss in herbs, sprinkle some spices, or drench them in different sauces; shrimp play along beautifully, setting the stage for a myriad of cuisines.
You say Cilantro, I say Coriander
Whether it’s cilantro or coriander, prawn or shrimp, at the end of the day, who cares? What truly matters is that it’s an incredibly delicious dish destined to become a cherished family favourite for quick and delightful weeknight dinners, all in just 20 minutes.
Ingredients for this Cilantro Shrimp Pasta
- Angel hair pasta
- Olive oil
- Shrimp/Prawns
- Garlic
- Lime
- Ginger
- Chilli
- Coconut milk
- Baby arugula/rocket
- Coriander
How to make this Prawn Coriander Pasta
Prepare Pasta:
Cook the angel hair pasta in a large saucepan of boiling salted water until al dente.
Drain the pasta, reserving 1 cup of the cooking water, and keep it warm.
Cook Prawns Mixture:
While the pasta is cooking, heat olive oil in a frying pan over medium heat.
Add the peeled shrimp, crushed garlic, lime rind, ginger, and half of the sliced red chili.
Cook for 2-4 minutes or until the shrimps are just cooked and have turned pink-orange.
Add Coconut Milk:
Pour in the light coconut milk and bring the mixture to a simmer.
Combine Pasta and Prawn Mixture:
Toss the cooked pasta through the prawn mixture, adding a little reserved pasta water if needed to thin the sauce.
Stir in Rocket/Arugula:
Stir through the baby rocket until it wilts slightly.
Serve:
Dish out the pasta and shrimp mixture onto serving plates.
Garnish:
Drizzle with lime juice. Top the dish with fresh cilantro/coriander and the remaining sliced red chili.
Enjoy:
Serve immediately and enjoy your flavourful Angel Hair Pasta with Green Prawns!
Cilantro Lime and Shrimp Pasta
- Total Time: 20 minutes
- Yield: 4 1x
Description
This cilantro lime shrimp pasta is punchy and super flavourful. The tangy lime, zesty ginger, and the heavenly creaminess of coconut milk, creates a dish that’s comforting and an easy crowd pleaser.
Ingredients
- 400g Angel hair pasta
- 2 tbs Olive oil
- 600g Prawns, peeled, cleaned with tails intact
- 4 cloves of Garlic, peeled and crushed
- 1 Lime, finely grated rind (note 1)
- 1 Lime, quartered for serving
- 2 tsp Ginger, finely grated
- 1 Red chilli, halved lengthwise, deseeded and finely sliced
- 400ml Light coconut milk
- 100g Baby rocket (arugula)
- 1/2 cup Coriander, to serve
Instructions
- Cook pasta in a large saucepan of boiling salted water until al dente. Drain, reserving 1 cup cooking water, and keep pasta warm.
- While pasta is cooking, heat oil in frying pan on medium heat. Add the prawns, garlic, lime rind, ginger and half of the chilli. Cook for 2-4 minutes or until the prawns are just cooked (they will have turned orange).
- Add coconut milk and bring to a simmer until sauce thicken slightly. Toss the pasta through the prawn mixture, adding a little reserved pasta water to thin sauce if necessary.
- Stir through the rocket leaves. Drizzle with lime juice and serve topped with the coriander, Â remaining chilli and lime wedge.
Notes
- Begin by grating the lime rind before extracting the juice.
- Prep Time: 10
- Cook Time: 10
- Category: Seafood
- Method: Stove top
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