This recipe is a bit odd, but I do have to say came out really well. I will be making this pasta again. It all came about very haphazardly, I needed a quick dinner for that night, I saw the cilantro and that started it, I knew I had shrimp at home and that would be quick and I wanted something spicy. When I saw the coconut milk it all started to jell in my mind.
1/2 lb pasta
1 tbs oil
½ sweet onion
½ red pepper
2 small cans diced tomatoes
1 tbs ginger
2 tbs soy sauce
¼ c. red wine.
1 lb shrimp (cleaned, I used precooked because it is what I had, raw shrimp would be far better)
1 clove garlic
red pepper flakes to taste (I used about ¼ tsp)
½ bunch chopped cilantro
½ can coconut milk
Add oil to skillet and heat. Add onion and garlic and sauté for 10 minutes.
Meahwhile, put pasta on to boil.
Add the tomatoes, ginger, soy, red peppers and wine and let simmer for 15 minutes.
Meanwhile coat the shrimp in salt and red pepper flakes.
Once pasta is done, drain and set aside.
Add shrimp and cook and additional 5-7 minutes. Add cilantro and coconut milk cook 2-3 more