Combine Coconut Milk and White Wine For A Delicious Shrimp Pasta
Living on an island, it’s safe to say that Trinbagonians are pretty familiar with seafood. From shrimp to conchs to blue marlin, a good piece of meat from the sea is never wasted. We usually curry, stew or bake our seafood, never exploring their full potential. This week Chef Rishi is here to help—succulent shrimp, juicy clams and flaky, meaty white fish are celebrated in gourmet dishes with a local twist. One dish is perfect for date night while the other is great to treat a crowd. Take advantage of the gorgeous, fresh seafood around our tiny islands and try something a little different this week.
SHRIMP AND CLAM LINGUINI IN COCONUT-WHITE WINE BROTH
This pasta dish has all the best flavours of the sea with the added salty bite of crisp bacon bits. Coconut milk adds a nuanced, creaminess while white wine keeps it light and aromatic. A bowl of pasta is never a bad idea. Omit the bacon and add crisped breadcrumbs for a vegetarian option.
Yields: 4 Servings
Total Time: 45 mins
INGREDIENTS
- 1 400-gram package spaghetti
- 1 pack bacon
- 1 tablespoon butter
- 1 8-ounce package peeled and deveined frozen shrimp, thawed or, 12 peeled and deveined fresh shrimp
- 1 pack frozen clams
- ⅓ cup white wine
- 4 cups fresh baby spinach
- 1 cup coconut milk
- 1 tablespoon coarsely chopped flat-leaf parsley
- For the spinach sauce:
- 1 tablespoon butter
- 4 cloves garlic
- 1 cup spinach
- ½ cup whipping cream
DIRECTIONS
- Cook pasta according to package directions; drain and set aside.
- In a large sauté pan over medium heat, cook the bacon until the fat is rendered and the strips are crispy.
- Use a slotted spoon to remove the bacon and set aside.
- Add the shrimp to the reserved bacon fat and cook for 2 minutes, or until pink.
- Add the clams, spinach and white wine; stir and cook for 1 minute or until bubbly.
- Stir in the coconut milk and cook until the liquid reduces to half.
- Toss the cooked pasta into the pot and stir it up.
- Set aside and make your sauce.
- In a small pan over medium heat, melt butter and garlic until fragrant and brown.
- Add spinach and cook until wilted.
- Pour whipping cream into the pan and transfer the mixture to a blender; process until smooth.
- Transfer the pasta to a large serving bowl. Sprinkle with crispy bacon bits and parsley and drizzle with the spinach sauce.
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