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
Units
Scale
- 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, 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
