Blackened Shrimp Linguini with Garlic Coconut Cream Sauce
Ready In:
60 min
Servings:
4
Good For:
Dinner
Ingredients
– 1 lb shrimp, peeled & deveined
– 2 tbs hot pepper blackened seasoning
– 3/4 lb whole wheat linguini
– 1 tbs butter
– 1 can coconut milk
– 2 cloves garlic, minced
– 1 tsp red chili flake
– A lemon, zested and sliced for serving
– 3/4 lb whole wheat linguini
– 1 tbs butter
– 1 can coconut milk
– 2 cloves garlic, minced
– 1 tsp red chili flake
– A lemon, zested and sliced for serving
– Freshly grated parmesan cheese
– Salt & pepper to taste
– Served with lemon wedge on the side
– Salt & pepper to taste
– Served with lemon wedge on the side
Step by Step Instructions
Step 1
SHRIMP: liberally season shrimp with hot pepper blackened season. Grill 3 minutes per side over an open flame (about 400 degrees)
Step 2
PASTA: cook linguini until al dente in heavily salted boiling water—salty as the sea. Finish cooking it in the sauce below.
Step 3
SAUCE: Heat butter, chili flake, and garlic over low heat until fragrant (2 ish minutes). Add 13.5 oz can of whole fat coconut milk and cook on medium heat until reduced and slightly thickened. Add pasta to sauce, reserving some of the pasta water to thin out your sauce if needed. Finish with zest of a lemon.
Step 4
SERVE: linguini with shrimp on top, freshly grated parmesan cheese, and a fresh squeeze of lemon!
