Shrimp Pasta in Coconut Sauce
This Shrimp pasta in coconut sauce has a creamy coconut flavor with a blend of different bell peppers in penne pasta.
Servings 2 people
- 16 pieces Shrimp (peeled and deveined)
- 6-8 ozs Penne Pasta
- 1/2 cup Romano or Parmesan Cheese
- 1 1/2 cup Coconut Milk
- 1 tsp Coconut Oil
- 4 ozs Bell Peppers Different colors (Cut julienne)
- 1 tbsp Bouillon (You can use your own all purpose seasoning)
- 3 cloves Garlic (minced)
- Salt & Pepper to taste
In a pot bring to boil penne pasta base on package directions. Preferable cook al dente. (Make sure to add salt to the water)
Season shrimp with all purpose season, (optional salt and pepper).
In a saucepan add coconut oil over medium heat then add minced garlic and shrimp. Sauté until the shrimp is pink.
Add coconut milk to the saucepan and let simmer for 3mins. Then add parmesan cheese and bell peppers and stir for about a minute.
Add Cooked pasta to the pan and mix in the sauce and bell peppers. You can add more cheese and coconut milk base on how cheesy and creamy you desire it.
Add grated parmesan cheese for garnish.