841- Coconut Linguini with Mango & Shrimps / معكرونة لينغويني بجوز الهند، المانجو والروبيان
300 grams (10.5 oz) Panzani Tagliatelle
3 tablespoons olive oil
200 grams pink shrimps, peeled
2 tablespoons nuoc mam
3 tablespoons lemon juice
1 teaspoon garlic powder
2 tablesoons dried chives
165 milliliters (5.6 oz) creamy coconut milk
1/2 mango, peeled and cut into medium cubes
2 tablespoons freshly chopped cilantro to garnish
2 leeks, finely chopped to garnish
1/4 teaspoon pepper, to taste
Step 1: Preparing the pasta
1- In a large pot of salted boiling water, cook the Tagliatelle rolls for about 8 to 10 minutes. Once ready, drain and rinse it with cold water. Set aside.
Step 2: Preparing the sauce
2- In a large pan over medium heat, add the olive oil, leeks, and cook for 1 minute stirring from time to time using a wooden spoon until soft.
3- Add the shrimps, pepper, nuoc mam, lemon juice, garlic powder, and dried chives and cook for 3 minutes stirring from time to time using a wooden spoon so the mixture is well combined.
4- Add the coconut milk to the shrimps mixture and continue cooking for 2 minutes on high heat until the sauce thickens a little bit.
5- Remove the sauce from the heat and add in it the cooked Tagliatelle. Gently mix all together using a tongue until the pasta is completely coated and well combined.
6- In a serving plate, garnish the coconut Tagliatelle pasta with mango cubes, fresh cilantro leaves and chopped green onion. Serve immediately.