Asian Pasta with Crispy Shrimp (Looks Can Be Deceiving)


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Whenever I see recipes of pasta, I always avoid the ones where the pasta isn’t smothered in a yummy sauce.  I felt that if the pasta wasn’t drowning in some type of rich sauce, it would be blah, bland, and not worth my time.  I was wrong.  I was so so so so so wrong.  Please don’t make the same mistake I did.  Looks can be deceiving.  This pasta is bursting with lime, garlic, cilantro, and chili flavor.  It gets its rich flavor from coconut milk. If I could let you smell this through the screen, you would be drooling.  Add some crispy shrimp to the mix and you have yourself a show stopping meal that will wow any guest, and is on the table in 30 minutes! Give this recipe a try and be sure to let me know what you think in the comments below.  I love to hear from you!

STEP ONE: Gather All Ingredients

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This dish moves somewhat fast, so it’s best to have everything ready from the start.  Open the can of coconut milk, zest and juice the limes, chop the cilantro, etc.  Have all ingredients measured and ready to go.

STEP TWO: Make the Pasta

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Heat oil over medium-high heat for 1 minute or until shimmering.  Add garlic and tomato paste and cook about 15 seconds or until fragrant. Add coconut milk, water, chicken bouillon, and garlic chili sauce. Whisk until smooth. Add pasta and bring to a boil.  Cover, reduce heat, and cook 20 minutes, stirring occasionally to keep the pasta from sticking to the bottom of the pan. Remove from heat, and add lime juice, lime zest, and cilantro.

STEP THREE: Cook the Shrimp

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While the pasta is simmering, liberally season shrimp with lemon pepper and a little bit of salt to taste. Whisk cornstarch, flour, egg, and milk together in a medium sized bowl.  In another bowl, add panko bread crumbs. Add 1-2 inches of oil to a large, non-stick pan and heat over medium heat for 5 minutes. Dip shrimp into milk/flour mixture, and then into bread crumbs, pressing lightly to adhere. Add one shrimp to oil to test the temperature.  If the oil begins to bubble around the shrimp, the oil is ready.  Add half the shrimp to the pan and cook 2 minutes, flip and continue cooking until golden brown and shrimp is completely cooked through (about another 1-2 minutes). Drain on paper towels, and repeat with the remaining shrimp.

STEP FOUR: Serve!

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Add pasta to plate, top with crispy shrimp, and garnish with cilantro, lime zest, and sriracha.

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Asian Pasta with Crispy Shrimp (Looks Can Be Deceiving)

30 minutes

Yield: 4 Servings

Asian Pasta with Crispy Shrimp (Looks Can Be Deceiving)

Quick and easy pasta dish, bursting with flavor and on the table in 30 minutes!

Ingredients

  1. 1 tablespoon oil
  2. 3 garlic cloves (pressed through garlic press or diced finely)
  3. 2 teaspoons tomato paste
  4. 1 can coconut milk (14 ounces)
  5. 2 tablespoons garlic chili sauce
  6. 2 cups water
  7. 1 large chicken bouillon cube
  8. 1 pound angel hair pasta or thin spaghetti
  9. 4 tablespoons lime juice (freshly squeezed)
  10. 2 tablespoons lime zest
  11. 1/4 cup chopped cilantro
  12. 1/2 cup cornstarch
  13. 1/2 cup flour
  14. 1 egg
  15. 1 cup milk
  16. Panko bread crumbs

Instructions

    STEP ONE:
  • Have all ingredients easily accessible and ready to go.
  • STEP TWO:
  • Heat oil over medium-high heat for 1 minute or until shimmering. Add garlic and tomato paste and cook about 15 seconds or until fragrant. Add coconut milk, water, chicken bouillon, and garlic chili sauce. Whisk until smooth. Add pasta and bring to a boil. Cover, reduce heat, and cook 20 minutes, stirring occasionally to keep the pasta from sticking to the bottom of the pan. Remove from heat, and add lime juice, lime zest, and cilantro.
  • STEP THREE:
  • While the pasta is simmering, liberally season shrimp with lemon pepper and a little bit of salt to taste. Whisk cornstarch, flour, egg, and milk together in a medium sized bowl. In another bowl, add panko bread crumbs. Add 1-2 inches of oil to a large, non-stick pan and heat over medium heat for 5 minutes. Dip shrimp into milk/flour mixture, and then into bread crumbs, pressing lightly to adhere. Add one shrimp to oil to test the temperature. If the oil begins to bubble around the shrimp, the oil is ready. Add half the shrimp to the pan and cook 2 minutes, flip and continue cooking until golden brown and shrimp is completely cooked through (about another 1-2 minutes). Drain on paper towels, and repeat with the remaining shrimp.
  • STEP FOUR:
  • Enjoy!

You can find the garlic-chili sauce, panko bread crumbs, and sriracha sauce in the Asian food section of most grocery stores.

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