Spicy Coconut Noodles

I’m not a huge fan of coconut (exception: piña coladas), so when a co-worker brought this pasta to work for a lunch party a while back, I only took a small helping to be polite. Needless to say, I loved it, went back for seconds, and got the recipe. I decided to add shrimp when I cooked this, and it was a great addition, but you can leave it out or even substitute it with something else, like chicken.

This meal is perfect to make during a busy week — fast to prepare and great as leftovers for lunch or dinner the next day. Plus it’s a combination of flavors that I haven’t/don’t have very often, so I think I’ll have to cook this up more often. Aren’t we all looking for tasty and easy things to make during our busy weeks (and/or weekends)?

If you’re having doubts about this recipe like I was, I encourage you to give it a try! I think you’ll be just as surprised as I was with how delicious it is!

XO – Courtney

Spicy Coconut Noodles with Shrimp

· Fettuccine Noodles
· 1/2 lb Shrimp
· 1 13.5 oz can Unsweetened Coconut Milk
· 3 T Tomato Paste
· 1 t Chili Powder
· 1 t Salt
· 3 Green Onions, chopped
· 8 oz Bean Sprouts
· Basil
· Red Pepper Flakes (to taste)

1. Start cooking the pasta, drain, and set aside.
2. Meanwhile, begin cooking the shrimp in a large frying pan and set aside.
3. In a large saucepan, combine coconut milk, tomato paste, chili powder, and salt over medium-high heat.
4. Bring to a boil, then reduce heat and simmer for 2-3 minutes, stirring occasionally.
5. Add shrimp, bean sprouts, green onions, and drained noodles to the sauce and toss. Top with fresh basil and serve.

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