Ingredients
8 oz pasta, fettuccini or pasta of choice
2 cups chopped broccoli, or asparagus (any green vegetable you choose)
6 to 8 oz peeled, deveined shrimp
1 Tbsp butter
2 cloves garlic, minced
Zest of one lemon (Or a squirt of lemon juice)
½ cup coconut milk
1 cup chicken broth
1 Tbsp green curry paste (you can use curry powder if you don’t have paste)
½ tsp salt
Red pepper flakes to taste
Optional garnishes: basil, mint, cilantro, and peanuts
Directions
Cook pasta according to package directions.
Add broccoli to cooking water with pasta for the last 3 minutes of cooking.
Drain pasta and broccoli, and wipe cooking pot dry.
Return pot to heat, melt butter.
Sauté shrimp and garlic about 3 minutes until shrimp is firm and pink.
Add lemon zest.
Remove shrimp mixture to a plate.
In the same pot, add coconut milk, stock, curry paste, salt, and red pepper flakes.
Bring to a boil and return, pasta, broccoli, and shrimp to the pot.
Cook a minute to heat through.
Serve with garnishes if desired.