Shrimp & Cactus Pasta In A Coconut Cream Sauce

Coconut Cream Pasta

Hi you guys! So for my very first recipe post I only saw fit to share with you, a recipe that I myself, had to think out the box for. This pasta recipe was something new that I have never tried before. It all came about one day when I was doing a live demo recipe on Periscope for vegan creamy grits. It was a recipe that my sister-in-love requested for her husband who loves grits, in which I used coconut milk instead of heavy cream. Anyhow, after making the dish I was inspired to use coconut milk again, but this time as a pasta sauce… soooo… here it is!!

This is my Shrimp and Cactus Pasta in a Coconut Cream Sauce! The use of the coconut milk gives this pasta a nice light taste, along with the additional lime juice and fresh cilantro, this dish felt and tasted fresh and light. It was clearly not the traditional heavy creamy pasta that I love so dearly… this… this was something new… and I loved it… and especially my husband! He actually used 2 curse words to describe how much he loved it! Now you know if someone can swear over tasting your food, you must be doing something right… right?! Lol

 

Shrimp & Cactus Pasta in Coconut Cream Sauce:

Prep Time: 10 minutes | Cook Time: 15 minutes | Yields: 4

INGREDIENTS:

  • 8 ounces, angel hair pasta
  • 20 raw shrimp, peeled and deveined
  • 1-½ cups cactus leaf, thorns removed and sliced (can be found at your local farmers market)
  • 3 teaspoons water
  • 1 cup red bell peppers, sliced
  • 1 cup yellow onions, sliced
  • 3 large garlic cloves, sliced
  • 1 habanero pepper, diced
  • 1 tablespoon coconut oil
  • 1 can of coconut milk (1-2/3 cup)
  • Salt to taste
  • Cayenne Pepper to taste
  • 2 teaspoon ground cumin
  • 1 tablespoon garlic powder
  • 1 lime, juice
  • ½ cup quesadilla (or mozzarella) cheese, shredded
  • ½ cup fresh cilantro, chopped

DIRECTIONS:

  1.  In a large pot bring 2 quarts of SALTED water to a boil… and when I say salted… think of the ocean.
  2. Add pasta noodles to boiling water and let it cook for 3 minutes until al dente. You want them to be a little firm to the bite. Be sure once done cooking that you drain your noodles and reserve ½ cup of the pasta water.
  3. Meanwhile in a deep skillet on high heat, add water and sliced cactus. Saute and cook for 2-3 minutes until the cactus slices has turned from bright green to a dull green, and the water has evaporated out.
  4. Reduce heat to medium and add in ½ tablespoon coconut oil.
  5. Add in sliced red bell peppers, onions, garlic, and habanero peppers. Saute on medium heat for another 2 minutes until translucent.
  6. Add in the other ½ tablespoon of coconut oil along with the raw shrimp.
  7. Cook on medium heat for another 2-3 minutes until shrimp is halfway cooked.
  8. Add in coconut milk and simmer on medium low heat for 2 minutes.
  9. Lastly add in the ½ cup of pasta water and pasta noodle. Stir until pasta noodles are covered in the sauce, and then add in the cumin, lime juice, garlic, and cheese, along with any additional salt that may be needed.
  10. Let the pasta sit on low heat for 3 more minutes. This will allow the sauce and the pasta water to thicken and stick to the pasta noodles.
  11. Once done, add in fresh chopped cilantro, and serve!

So give this recipe a try and let me know how you and your family like it!

 

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