Shrimp And Spaghetti In Coconut Broth Recipes

Steps:

• For the shrimp stock: Peel and devein the shrimp, reserving the shells. Put the shrimp in a bowl over ice, cover and refrigerate.
• Heat the oil in a large saucepan over medium-high heat. Add the celery, garlic and onion and cook until softened, about 7 minutes. Stir in the shrimp shells and cook until light pink, 1 minute. Stir in the tomato paste. Add the white wine and bring to a simmer. Simmer until only a few tablespoons remain in the pan, about 3 minutes. Add the peppercorns, bay leaves, thyme, parsley and 3 cups cold water. Bring to a boil over high heat. Reduce to a simmer and simmer over medium-low heat until reduced by half, about 15 minutes. Stir in 1 teaspoon salt.
• Strain the stock, pressing on the solids to extract any liquid. You should have about 2 cups. Set aside.
• For the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside.
• Melt the butter in a large skillet over medium heat. Stir in the paprika and garlic and cook, stirring, until the butter is fragrant and vibrant red, about 30 seconds. Add the shrimp stock and bring to a boil over high heat. Cook until reduced by half, about 5 minutes.
• Stir in the cream and reduce to a simmer. Simmer over medium-low heat, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the shrimp and cook until firm and cooked through, 4 to 5 minutes. Add the pasta and Parmesan and toss until well coated (see Cook's Note). Season with salt and sprinkle with parsley.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• While spaghetti is cooking, heat olive oil in a skillet over low heat. Add lemon zest and cook for 5 minutes. Strain olive oil through a sieve and return to the skillet. Add shrimp and garlic. Cook in the lemony oil, stirring occasionally, until shrimp turns pink, about 3 minutes. Season with salt and pepper.
• Drain spaghetti, reserving about 1/2 cup of the cooking water. Add drained spaghetti, reserved cooking water, and basil to the skillet and mix well. Serve immediately.

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a small bowl, combine the cornstarch, water and broth until smooth; set aside. , In a large skillet, saute garlic and cayenne in oil until garlic is tender. Stir broth mixture and gradually add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes., Reduce heat; add the shrimp, lemon juice, zest and parsley. Cook until heated through, 2-4 minutes. Drain spaghetti. Transfer to a large bowl. Add shrimp mixture; toss to coat.

Steps:

• Place the squash, flesh-side down, on a microwave-safe plate and microwave for 8 minutes. Flip the squash and microwave until the flesh can easily be scraped with a fork to mimic spaghetti noodles, about 8 minutes.
• Meanwhile, prepare the topping: Heat the 2 teaspoons coconut oil in a small skillet over medium-high heat. Add the panko, coconut flakes and 1/4 teaspoon salt. Cook, stirring often, until the panko is browned, 1 to 2 minutes. Remove to a small heatproof bowl to stop the browning. Add the basil and set aside.
• Heat the remaining 1 tablespoon coconut oil in a medium skillet over medium-high heat. Add the ginger and garlic. Cook, stirring constantly, until fragrant, about 15 seconds. Reserve 1 tablespoon of the coconut milk in a small bowl and add the rest to the skillet and stir to combine.
• Add the cornstarch to the reserved coconut milk and stir together with a fork to combine, ensuring there are no lumps. Whisk the cornstarch slurry into the coconut milk in the skillet. Continue to cook, whisking constantly, until the mixture comes to a boil and the sauce thickens, 2 to 3 minutes. Add the shrimp, 1 teaspoon salt and a few grinds pepper. Reduce the heat to low and cook, stirring occasionally, until the shrimp are cooked through, about 5 minutes. Stir in the lemon juice. Set aside.
• Carefully remove the squash from the microwave. Holding each half with a clean kitchen towel, use a fork to scrape the squash flesh into long strands into a large bowl. Add the coconut milk sauce and shrimp to the large bowl; toss to combine. Plate and sprinkle with the topping.