We don't eat a lot of pasta. Lots of carbs = bad for diabetics, so we tend to do the low carb thing most of the time. Although now that we've found Emmer, we will be having risotto type dishes more often. Yum.
However, on Friday, we felt like pasta. We were also wandering around Pike's Place Market and walked by Pappardelle's Pasta.
Now, before I go on, I have to admit that I was a little disappointed to find out that they are based in Denver, Colorado. So much for local. But, I'll forgive them. They have a huge variety of pasta, including gluten free, low carb, and flavored. We took a look at all of their different varieties, and chose a Calypso Blend. We also picked up their recipe. Here it is for your reading pleasure.
Ingredients (* = local, & = organic)
- 1/2 pound pasta
- 2 jalapenos &
- 2 cloves of garlic *&
- 1 inch of ginger &
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 lime *&
- 1 cup coconut milk
- 1/2 cup basil &
- 1 tablespoon olive oil &
- 1 teaspoon salt
- 1 pound shrimp
- 1 mango &
Directions
First, we marinated the shrimp. We sliced the jalepenos thinly and mixed them with the grated ginger, minced garlic, brown sugar, soy sauce, lime zest, coconut milk, chopped basil, olive oil, and salt. Then we added the shrimp and marinated it for about an hour.
Once that was done, we strained the shrimp out of the marinade (reserving the marinade in a bowl) and cooked the shrimp in a saucepan for about 5-7 minutes.
When all the shrimp were cooked, we boiled the marinade down until it thickened. We then cooked the pasta and diced the mango.
Finally, we combined the pasta, shrimp, and thickened marinade. We added the diced mango on top and we were done.
