One-Pan Coconut Shrimp Pasta

One-Pan Coconut Shrimp Pasta

Looking for a delicious, one-pan meal that’s both easy to make and packed with flavor? Look no further than this One-Pan Coconut Shrimp Pasta. With tender shrimp, creamy coconut milk, and a hint of lime, this dish is sure to become a family favorite. Perfect for busy weeknights, this recipe brings together a delightful blend of textures and tastes in just 30 minutes. Let’s dive into the details!

Ingredients:

• 3 tablespoons neutral oil (such as grapeseed, vegetable, or canola), divided
• 1/2 cup panko breadcrumbs
• 1/2 cup sweetened coconut flakes
• 1/2 teaspoon granulated sugar, divided
• 2 teaspoons kosher salt, divided, plus more as needed
• 1 pound raw peeled and deveined extra-jumbo shrimp (16 to 20 per pound), thawed if frozen
• 1 (about 13-ounce) can full-fat coconut milk
• 3 cups water
• 12 ounces dried spaghetti or linguine
• 1 pint cherry or grape tomatoes (about 10 ounces)
• 2 cloves garlic
• 6 sprigs fresh cilantro
• 3 ounces baby spinach (about 3 packed cups)
• 1 medium lime

Directions:

1. Prepare the Panko Mixture:
   • Heat 2 tablespoons of the neutral oil in a large, straight-sided skillet over medium heat until shimmering.
   • Add 1/2 cup panko breadcrumbs and 1/2 cup sweetened coconut flakes.
   • Cook, stirring frequently, until golden-brown, about 4 minutes.
   • Transfer to a small bowl. Season with 1/4 teaspoon of the granulated sugar and a pinch of kosher salt, and toss to combine.
2. Cook the Shrimp:
   • Pat the shrimp dry with paper towels and season with 1/2 teaspoon of the kosher salt.
   • Heat the remaining 1 tablespoon neutral oil in the same skillet (no need to clean) over medium-high heat until shimmering.
   • Add the shrimp in a single layer and cook until starting to brown on the bottom and they release easily from the pan, about 2 minutes.
   • Flip the shrimp and cook until just cooked through, about 1 minute more.
   • Transfer to a bowl or plate.
3. Cook the Pasta:
   • Add the coconut milk, water, dried spaghetti or linguine, cherry or grape tomatoes, remaining 1 1/2 teaspoons kosher salt, and remaining 1/4 teaspoon granulated sugar to the skillet.
   • Finely grate 2 garlic cloves directly on top.
   • Bring to a boil over high heat. Continue to boil, turning the pasta frequently with tongs, until the pasta is al dente and the liquid has nearly evaporated, 8 to 11 minutes.
4. Add Spinach and Lime:
   • Remove the skillet from the heat. Add the baby spinach and toss until wilted.
   • Finely grate the zest of the lime directly into the skillet.
   • Halve the zested lime; squeeze the juice from one half into the skillet and cut the remaining half into wedges.
   • Toss the pasta to combine. Taste and season with more kosher salt as needed.
5. Assemble and Serve:
   • Top the pasta with the shrimp, then sprinkle with half of the panko mixture.
   • Garnish with the chopped cilantro and serve with lime wedges and the remaining panko mixture on the side to add as you eat.

Nutrition Information:

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes
• Calories: Approximately 600 kcal per serving
• Servings: 4

This One-Pan Coconut Shrimp Pasta is a perfect blend of flavors and textures, combining the richness of coconut milk with the freshness of lime and cilantro. The crispy panko and coconut flakes add a delightful crunch, making every bite a joy. Enjoy this quick and easy meal that’s sure to impress your family and friends!