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’ve made this twice now. The first time, I followed the recipe exactly. I felt the sauce was too bland; you could barely taste the coconut. The second time, I used twice the amount of coconut milk and half the broth. I then added about a tablespoon of red pepper flakes. Much better second go around. Also, I think the serving size is off. This easily serves 6 as a main meal.
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.
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