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Coconut Shrimp Pasta

Name: Coconut Shrimp Pasta
Total time: 25 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 200g Spaghetti; 200g Shrimp; 200ml Coconut Milk; 1 stalk Lemongrass; 2 cloves Garlic; 10g Ginger; 1 tbsp Fish Sauce; 1 Red Chili; To taste Cilantro; 1/2 Lime

Main Dish

⏱ 25 min

👥 Serves 2

Difficulty ⭐⭐

Southeast Asian coconut milk and lemongrass give a tropical lift to a shrimp pasta experiment.

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📖 The Story Behind This Dish

Coconut milk, essential to Southeast Asian curries and soups, brings a lighter richness than dairy cream. Used here as the base for a shrimp cream pasta and scented with lemongrass and fish sauce, it creates a dish where Southeast Asian curry and Italian seafood pasta meet. Skipping the heavy cream keeps the finish light, and cilantro and lime add extra brightness.

🌆 Where it's eaten: A Roru original experiment designed to bring the fragrance of Southeast Asian curry into a lighter, pasta form.

🥕 Ingredients (serves 2)

Spaghetti 200g
Shrimp 200g
Coconut Milk 200ml
Lemongrass 1 stalk
Garlic 2 cloves
Ginger 10g
Fish Sauce 1 tbsp
Red Chili 1
Cilantro To taste
Lime 1/2

👩‍🍳 Instructions

Bring a large pot of salted water to a boil and cook the spaghetti per the package instructions.
Peel and devein the shrimp. Mince the garlic and ginger. Lightly crush the lemongrass.
Heat oil in a pan and fry the garlic, ginger, and lemongrass until fragrant.
Add the shrimp and cook until both sides change color.
Add the coconut milk, fish sauce, and red chili and simmer briefly; remove the lemongrass.
Add the cooked spaghetti and toss to combine; plate and garnish with cilantro and lime.

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