Shrimp pink sauce pasta with a special touch of coconut and fresh fennel. We guarantee you that everyone will love it. Easy, quick and nutritious.
- 250 grams Medium large shrimp peeled and deveined
- 200 grams Fettuccine pasta cooked
- 1 cup Cooking cream
- 1 cup Milk
- 1 cup Pasta water can use ordinary water
- 1/2 cup Fresh fennel fronds finely chopped
- 1/2 cup Coconut milk
- 4 tbsp Butter devided
- 2 tbsp Tomato paste
- 2 tbsp Minced garlic
- 2 tbsp Cream cheese
- 1 tbsp Coconut flour can be replaced by white flour
- Salt
- Pepper
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In a large pan, on medium heat, put two tbsp of butter and add the shrimps. stir until shrimp turns pink on both sides. Add the minced garlic and stir for about extra 15 seconds then season with salt and pepper and move to a plate.
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In the same pan, on low heat, add two tbsp of butter then add coconut flour and stir for 1 minute. Gradually, add the milk while whisking till you get a smooth mixture.
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Add tomato paste, pasta water with the cream cheese and stir till you get a smooth mixture. Bring to a boil. Add coconut milk then cooking cream. Mix them in and immediately remove from heat. Add salt to taste
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Add the pre-cooked shrimps to the sauce. Add fresh fennel fronds and mix together.
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Add the pasta and mix it in. Serve with a sprinkle of fresh fennel fronds.
1- To avoid over cooking the pasta, the best way to cook it is al dente or half cooked, it will continue cooking in the hot sauce anyway.
2- If you want to thin out the sauce, you can add 1/2 cup or 1 cup of pasta water to the sauce. Pasta water is better to be added than the ordinary water when making pasta sauce as it has the starch that will significantly enhance the sauce texture.
3- Coconut flour adds special, light sweet taste to the recipe. But, you can replace it with ordinary flour.
