Pasta with Coconut Shrimp Sauce

Ingredients

• 400 g spaghetti
• 1 stalk leek
• 12 shrimp (deveined and peeled except for tail segment)
• 1 tsp ginger (freshly grated)
• 2 cloves garlic (finely chopped)
• 4 tbsp oil
• 1 pinch Curry powder
• 200 g pineapple flesh (diced small)
• 100 ml Vegetable broth
• 100 ml coconut milk
• Lemon juice
• Sea salt
• basil (chopped, for garnish)

Instructions

1. 1.

   Cook spaghetti in salted water until al dente.

2. 2.

   Wash, trim, and slice leek into thin strips.

3. 3.

   Rinse shrimp and pat dry with paper towel.

4. 4.

   Sauté ginger, garlic, and leek in 2 tbsp hot oil. Add curry powder and pineapple, then deglaze with broth and coconut milk. Simmer for 1-2 minutes.

5. 5.

   Meanwhile, fry shrimp in remaining hot oil for 1-2 minutes.

6. 6.

   Toss drained spaghetti into the sauce, season with lemon juice and salt, and divide among bowls. Top with shrimp and sprinkle basil before serving.