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

Scale

300g Angel hair pasta

1 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

1 can (400ml) Light coconut milk

100g Baby rocket (arugula)

1/2 cup Coriander, to serve

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Instructions

Pasta: Cook pasta in a large saucepan of boiling salted water until al dente. Drain, reserving 1 cup cooking water, and keep pasta warm.
Prawn: 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).
Make the sauce: 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.
Serve: 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

Nutrition

Serving Size:
Calories: 528
Sugar: 5.4 g
Sodium: 192.9 mg
Fat: 12.4 g
Carbohydrates: 63.4 g
Fiber: 3.2 g
Protein: 41.2 g
Cholesterol: 241.5 mg