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  • Writer's pictureMaison Ducharm

Lemon Fettuccine - Shrimp & Creamy Coconut


200g of Lemon Fettucine

· 1 tablespoon salt

· Parmesan (optional)

10 medium cooked Shrimps (or 16 small cooked shrimps)

· 1 teaspoon salt

· 1 teaspoon black pepper

Creamy Coconut Sauce

· 2 cups coconut milk

· 1 medium shallot

· 1 teaspoon salt

· half a lemon



1: In a large pot, bring water to boil, add salt. Add the fresh pasta for around 2-3 minutes (or until desired texture).

2: In a large pan, add the coconut milk over medium heat. Once it start boiling, add the shallots and reduce heat to medium.

3: Season the shrimps with salt and pepper. Reduce the heat to low and add the shrimps to the pan. Stir. Add 1/2 cup of pasta water and lemon juice.

4: When the pasta is cooked, add it to the pan and mix gently until the sauce is wrapping the pasta. Let it cook for another 1-2 minutes and serve.

Serves 2-3.

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