Shrimp and asparagus are often paired in pasta, but the addition of creamy coconut milk adds a fresh twist to the classic combination.
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I found the sauce very flavourful. The chicken broth, coconut milk and cognac, once thickened and reduced by half, was a delicious accompaniment to the tagliatelle. I also thought the asparagus, chives, and peas complimented the shrimp very well.
I added 1 Tbs. of horseradish sauce and 1/4 tsp. of hot sauce when adding the Cognac and chives.
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.
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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