Linguine Shrimp in Coconut Rum Sauce

Chef Mathurin of Rizzoni serves a refreshing take for his Linguine Shrimp in Coconut Rum Sauce. It’s a perfect quick recipe that is undeniably fine dining quality right at home! A great way to impress the in-laws.

We are using Ocean Delight’s 20oz Extra Jumbo Peeled and Deveined Shrimp 16-20. All the ingredients and instructions are available at TriniTrolley.com

INGREDIENTS

  • ½lb Shrimp
  • 3oz. Diced tomatoes
  • 1oz. Small diced onions
  • 1oz. Minced garlic
  • ½oz. Chopped chives
  • ¼oz. Chopped thyme
  • 1oz. Baby spinach
  • 4oz. Coconut milk
  • 2oz. Coconut rum
  • ½oz. Chopped chadon beni
  • 3oz. Butter
  • ½oz. Chopped basil
  • 5oz. Cooked linguine

DIRECTIONS

  1. In a heated non-stick pan, sear shrimp and remove from heat.
  2. Add butter, garlic, onions and tomatoes and sauté for 1 minute.
  3. Add the coconut rum sauté for another minute.
  4. Add coconut milk, chive, chadon beni, thyme, spinach and basil, add cooked linguine and let simmer for 2 mins.
  5. Toss together and serve hot.

For these recipes, each ingredient included will be the minimum pack size available. Each recipe ordered for delivery may be modified to eliminate any of the ingredients which you may already have at home. Trinitrolley will contact you to confirm.

 

 

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