Tagliatelle with Shrimp, Asparagus and Coconut Milk
Ingredients
- Kosher salt
- 1/2 lb. dried tagliatelle or fettuccine
- 1 lb. large shrimp (31 to 35 per lb.) preferably wild caught, peeled and deveined
- Freshly ground black pepper
- 2 T. extra-virgin olive oil
- I lb. asparagus, trimmed into 1-inch pieces
- I large shallot, minced (about 1/4 cup)
- 1 cup lower-salt or homemade chicken broth
- 1 cup well shaken canned coconut milk
- 1/4 cup frozen peas, thawed
- 2 T. Cognac
- 2 T. thinly sliced fresh chives
Directions
- Bring a large pot of well salted water to a boil.
- Cook the pasta according to package directions until al dente. Drain, reserving 1 cup of pasta water.
- Meanwhile, pat the shrimp dry and season with salt and pepper.
- Heat 1 T. of the oil in a 12-inch skillet over medium heat.
- Add the shrimp and cook, stirring until they just start to turn pink, 1 to 2 minutes.
- Transfer to a medium bowl. Add the remaining 1 T. oil to the skillet, then add the asparagus and cook, stirring frequently until crisp-tender, 3 to 4 minutes. Transfer to the bowl of shrimp.
- Reduce the heat to low. Add the shallot to the skillet and cook, stirring until softened about 2 minutes.
- Add the broth and coconut milk, and bring to a boil over high heat; boil until the sauce is thickened and reduced by half, about 5 minutes.
- Reduce the heat to low. Add the pasta, shrimp, asparagus, peas, Cognac, and chives to the skillet and toss to combine.
- Season to taste with salt and pepper. Add a little pasta water to loosen, if necessary, and serve.
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