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

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.