Tagliatelle with Shrimp, Asparagus, and Coconut Milk


Shrimp and asparagus are often paired in pasta, but the addition of creamy coconut milk adds a fresh twist to the classic combination.

What you will need

Kosher salt

1/2 lb. dried tagliatelle or fettuccine

1 lb. large shrimp (31 to 35 per lb.), preferably wild-caught, peeled and deveined

Freshly ground black pepper

2 Tbs. extra-virgin olive oil

1 lb. asparagus, trimmed, cut into 1-inch pieces

1 large shallot, minced (about 1/4 cup)

1 cup lower-salt or homemade chicken broth

1 cup well-shaken canned coconut milk

3/4 cup frozen peas, thawed

2 Tbs. Cognac

2 Tbs. thinly sliced fresh chives


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