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Thai Coconut-Ginger Shrimp Fettuccini

Thai Coconut-Ginger Shrimp Fettuccini
Be sure you buy unsweetened coconut milk (not the kind used for piņa coladas), and add enough red pepper flakes to accent the creamy sauce.

2 (8 oz.) packages of House Tofu Shirataki Fettuccine Shape
2 tablespoons Nutiva Extra Virgin Organic 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 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.


Servings: 4
Prep time: 20 minutes
Bake/Cook time: 20 minutes