Tropical Twist: Spicy Mango Coconut Shrimp Pasta

Today’s Unique Dish: Spicy Mango Coconut Shrimp Pasta

Hello, lovely readers! Today I am excited to share with you a unique dish that combines the tropical flavors of mango and coconut with a spicy kick of shrimp. This recipe is perfect for a hot summer day when you want something light, refreshing, and a little bit indulgent.

Ingredients:

• 300g shrimp, peeled and deveined
• 1 ripe mango, diced
• 400ml coconut milk
• 1 tsp chili flakes
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 lime, juiced
• Handful of fresh basil leaves
• 300g pasta of your choice
• Salt and pepper to taste

Kitchen Tools:

• skillet
• pot
• knife
• cutting board

To start, cook the pasta according to the package instructions until al dente. Drain and set aside.

In a skillet, heat some oil over medium heat. Add the minced garlic, grated ginger, and chili flakes. Cook for a minute until fragrant. Add the shrimp to the skillet and cook until pink and cooked through.

Next, pour in the coconut milk and bring to a simmer. Let it cook for a few minutes until the sauce thickens slightly. Season with salt and pepper to taste.

Add the diced mango and lime juice to the skillet. Stir to combine and let the flavors meld together for a couple of minutes. Finally, add in the cooked pasta and toss everything together until well coated.

Serve the spicy mango coconut shrimp pasta hot, garnished with fresh basil leaves for a pop of color and freshness.

This dish serves 4 people and each serving weighs approximately 350g. One serving is around 400 calories.

A clever tip for this recipe is to add a splash of fish sauce to enhance the umami flavors in the dish.

I hope you give this spicy mango coconut shrimp pasta a try and enjoy this unique flavor combination. Feel free to customize it with your favorite veggies or protein. Bon appétit!