You know what’s really amazing? Shrimp and linguine in alfredo sauce. However it’s not so great for my dairy allergy or Nick’s distaste for cheese, so when the mood for some struck – I had to get creative. You know what looks a heck of a lot like alfredo sauce and is also really amazing? Coconut milk!
So my spin on one of my all time favorite Italian classics was to take out all the Italian and substitute some bright and summery Asian flavors: coconut, lime, ginger, and cumin. I also added some edamame and bean sprouts to the party for some healthy green goodness. The result is a very light meal despite how heavy pastas tend to be.
I cannot stress the importance of shaking your coconut milk before opening the can. If you don’t, you’ll get a lot of sticky mess at the top and a lot of runny mess at the bottom. Shake the can around for a good 30 seconds and once it’s opened give it another few stirs before tossing it into the pasta. You won’t regret it.
Ginger Lime Shrimp with Linguine
- 1 pound linguine, cooked al dente
- 1 medium yellow onion, sliced
- 1 red bell pepper, sliced
- salt and pepper, to taste
- 6 oz frozen edamame, shelled and thawed
- 1 pound shrimp, deveined and shelled
- 2 tsp cumin
- 1 lime, juice and zest
- 1″ piece fresh ginger, grated
- 15 oz coconut milk, well stirred
- 2 oz bean sprouts
Cook the linguine in boiling salty water until it is al dente, roughly 7 to 8 minutes.
While the water is getting up to a boil, saute the onion and bell pepper in a Dutch oven, seasoning well with salt and pepper.
Meanwhile, season the shrimp with salt, pepper, cumin, lime zest and juice, and ginger. Let the shrimp marinate for a few minutes while you continue cooking the veggies.
Once the pepper and onion are soft, add the shrimp and edamame to the mix. Cook until the shrimp turn pink and then toss in the linguine, coconut milk, and bean sprouts. Give everything a good stir and then serve nice and hot.