Skip to content

Tagliatelle with Shrimp, Asparagus and Coconut Milk

May 30, 2016



  • 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



  1. Bring a large pot of well salted water to a boil.
  2. Cook the pasta according to package directions until al dente.  Drain, reserving 1 cup of pasta water.
  3. Meanwhile, pat the shrimp dry and season with salt and pepper.
  4. Heat 1 T. of the oil in a 12-inch skillet over medium heat.
  5. Add the shrimp and cook, stirring until they just start to turn pink, 1 to 2 minutes.
  6. 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.
  7. Reduce the heat to low.  Add the shallot to the skillet and cook, stirring until softened about 2 minutes.
  8. 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.
  9. Reduce the heat to low.  Add the pasta, shrimp, asparagus, peas, Cognac, and chives to the skillet and toss to combine.
  10. Season to taste with salt and pepper.  Add a little pasta water to loosen, if necessary, and serve.

From → Recipes, seafood

Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: