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Recipe

Tagliatelle with Shrimp, Asparagus, and Coconut Milk

Scott Phillips

Servings: 4

Shrimp and asparagus are often paired in pasta, but the addition of creamy coconut milk adds a fresh twist to the classic combination.

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 Tbs. extra-virgin olive oil
  • 1 lb. asparagus, trimmed, cut into 1-inch pieces
  • 1 large shallot, minced (about 1/4 cup)
  • 1 cup lower-salt or homemade chicken broth
  • 1 cup well-shaken canned coconut milk
  • 3/4 cup frozen peas, thawed
  • 2 Tbs. Cognac
  • 2 Tbs. thinly sliced fresh chives

Nutritional Information

      Calories (kcal) : 570
      Fat Calories (kcal): 200
      Fat (g): 23
      Saturated Fat (g): 12
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 170
      Sodium (mg): 680
      Carbohydrates (g): 53
      Fiber (g): 6
      Sugar (g): 3
      Protein (g): 36

Preparation

  • Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente. Drain, reserving 1 cup of the pasta water.
  • Meanwhile, pat the shrimp dry and season with salt and pepper. Heat 1 Tbs. of the oil in a 12-inch skillet over medium heat. Add the shrimp and cook, stirring, until they just start to turn pink, 1 to 2 minutes. Transfer to a medium bowl. Add the remaining 1 Tbs. 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.
  • Reduce the heat to low. Add the shallot to the skillet and cook, stirring, until softened, about 2 minutes. 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.  Reduce the heat to low. Add the pasta, shrimp, asparagus, peas, Cognac, and chives to the skillet and toss to combine. Season to taste with salt and pepper. Add a little of the pasta water to loosen, if necessary, and serve.

Reviews

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Reviews

  • AndyWillan | 11/21/2016

    I added 1 Tbs. of horseradish sauce and 1/4 tsp. of hot sauce when adding the Cognac and chives.

  • Hig87 | 08/28/2016

    My kids and I are in agreement with the previous comment of 8/12/16. This dish is beautiful however seems to lack a lot. As one that cooks on a very regular basis, I consider myself capable (i.e., simply meaning, not a novice) and I followed the recipe to the letter. The coconut milk was slightly and pleasantly noticeable as was the occasional gentle recognition of the cognac. For my daughter and I, the dominate ingredient was the scarcely "sauce" coated pasta. The dish just lacks something to make it pop or even remotely come together. Our consensus was bland and not one that would be in the regular rotation. As always however, I appreciate the shared information with this recipe as well as all the other greats that FC shares ... this one just doesn't meet the established standard.

  • user-3827951 | 08/12/2016

    I made this dish for dinner this evening and I must say I was very disappointed. I feel like I wasted shrimp and pasta, two of my favourite foods. I am considered a very decent cook so I don't think I made any errors with the actual recipe. The flavour of asparagus seemed to dominate this dish and I could not really taste the coconut milk. I have tried many recipes from Fine Cooking magazine over the years and this is the second major disappointment I have experienced. The photo of the dish makes this dish very tempting but unfortunately the recipe did not deliver in my opinion. However, I will continue to love Fine Cooking and their excellent recipes!

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