Friday, August 22, 2008
On My Hearth: Thai-Coconut Ginger Shrimp Fettuccini
Since I'm actively pursuing that slightly-less-curvy inner pin-up, and I happen to have a ton of frozen shrimp on hand, I'll be whipping up this spicy, creamy yet surprisingly healthy dish tonight, courtesy of Livin' La Vida Low-carb. I'll be substituting olive oil for the coconut and making some regular pasta on the side for family members who can still eat the white stuff. (Lucky dogs!)
THAI COCONUT-GINGER SHRIMP FETTUCCINI
2 packages of House Foods Tofu Shirataki Fettuccine Shape
2 tablespoons Tropical Tradition Coconut oil
1/2 small onion, finely chopped
1 tablespoon peeled and grated fresh ginger
3 garlic cloves, pushed through a press
1/8 teaspoon red pepper flakes (or more, to taste)
2 tomatoes, seeded and chopped
2/3 cup Taste of Thai unsweetened coconut milk
2 pounds large shrimp, peeled and deveined
Salt and pepper
3 tablespoons chopped fresh basil or cilantro
1. Prepare noodles according to package directions. In a non-stick skillet, toss noodles over medium-high heat until dry. Set aside.
2. Heat oil in a large nonstick skillet over medium heat. Cook onion 3 minutes, until softened. Stir in ginger, garlic, and red pepper flakes; cook 1 minute more. Add tomatoes and coconut milk. Cook 10 minutes or until mixture thickens.
3. Add shrimp to skillet. Cook 3-4 minutes, until cooked through. Add fettuccini and stir until throughly heated. Add salt and freshly ground black pepper to taste. Sprinkle with cilantro before serving.
Prep time: 20 minutes
Bake/Cook time: 20 minutes