Coconut Garlic Shrimp, Asparagus, Tomato Pasta

• 1 1/2 lbs uncooked shrimp, peeled and deveined
• 1 teaspoon olive oil
• 1 lb asparagus, cut into small pieces
• 1 lb cooked pasta, of your choice
• 1 small red peppers or 4 large red peppers from a bag of mini rainbow bell peppers, diced
• 4 scallions, thinly sliced, separating the whites and greens
• 1/2 cup chopped fresh cilantro or 1 tablespoon dried cilantro
• 6 -8 garlic cloves, minced
• 1/2 teaspoon kosher salt
• 1 teaspoon crushed red pepper flakes
• 1 (13 ounce) can light coconut milk
• diced tomato
• 1/2 of a lime, juiced

1. In a medium saucepan heat the olive oil and saute the red pepper until soft, about 4 minutes.
2. Add the white parts of the scallions, 1/4 cup of the fresh cilantro (or the 1 tbsp of dried), the garlic and red pepper flakes. Cook for about a minute or so until well blended.
3. Add the tomatoes, coconut milk and 1/4 tsp of salt. Stir well and bring to a boil. Once it boils, cover the pot and simmer for about 10-15 minutes until the sauce thickens a bit.
4. Meanwhile cook the pasta about 10 minutes to just al-dente, drain and put back into pot.
5. Add the chopped asparagus to the tomato coconut milk mixture and cook for 1-2 minutes until it begins to soften a little.
6. Add the shrimp to same mixture and cook for about 5-6 minutes until the shrimp is opaque. Add the lime juice.
7. Pour all of the shrimp mixture into the pot with the pasta and mix well. Let it simmer for just a minute or so to get everything mixed.
8. Serve. Top with the green part of the scallions and rest of fresh cilantro if using fresh. We also like to add a little parmesan cheese on top as well.

shrimp, olive oil, pasta, red peppers, scallions, fresh cilantro, garlic, kosher salt, red pepper, light coconut milk, tomato, lime

Taken from www.food.com/recipe/coconut-garlic-shrimp-asparagus-tomato-pasta-533629 (may not work)