Pasta with Shrimp Skewers and Spicy Coconut Sauce

Ingredients

• 400 g tagliatelle
• Salz
• 500 g shrimp (pre‑shucked and deveined except for the tail segment)
• 0.5 stalk leek
• 2 Garlic cloves
• 2 green chilies
• 2 EL peanut oil
• 0.5 TL ground coriander
• 0.5 TL ground cumin
• 100 ml coconut milk
• 1 EL fish sauce
• 2 EL olive oil
• Pfeffer
• basil (for garnish)

Instructions

1. 1.

   Cook the pasta according to package instructions in salted water until al dente.

2. 2.

   Dry and pat the shrimp; thread them onto 8 wooden skewers.

3. 3.

   Trim, wash, halve lengthwise, and slice the leek into strips. Blanch in salted water for 1–2 minutes, shock in ice water, and drain well. Peel and dice the garlic. Wash, deseed, and chop the chilies. Heat 1 EL peanut oil in a large pan and quickly sauté the chilies, garlic, coriander, and cumin. Deglaze with coconut milk, bring to a boil, then fold in the drained pasta and leek. Season with fish sauce.

4. 4.

   Heat the remaining oil in a non‑stick skillet and cook the shrimp skewers 2–3 minutes per side. Season with salt and pepper.

5. 5.

   Plate the pasta in deep bowls, arrange the skewers on top, garnish with basil, and serve immediately.