Tender shrimp and pasta in a creamy (but dairy-free) coconut lime pan sauce, topped with fresh cilantro! An easy way to add some variety to your weeknight pasta routine.
To tenderize shrimp (optional): In a medium bowl, dissolve 1 teaspoon of baking soda and ½ teaspoon salt in some cold water. Add the raw shrimp, make sure there is enough water to completely cover them, then return the shrimp to the fridge and let soak for 30 minutes. Thoroughly rinse, then pat dry with power towels.
Mix together the sauce ingredients and set aside.
Begin boiling a large pot of salted water for the pasta as you prep the other ingredients. Boil pasta per package instructions for al dente, then drain a set aside, keep covered. (I typically add the pasta to the water during step 6)
Season the shrimp all over with salt and pepper, then dust with 2 tablespoon of corn starch and toss to evenly coat. (The corn starch will create a coating and help the sauce stick to the shrimp better.)
Heat a generous swirl of olive oil in a pan over medium high heat. Once hot, cook the shrimp for one minute, then flip and cook for one minute more. Remove to a plate and tent with foil to keep warm.
Carefully wipe the skillet clean of excess oil, then add the coconut milk mixture. Reduce heat to medium and let the sauce reduce until it’s thick enough that a spatula pulled through it briefly leaves streaks in the pan, about 7 minutes. (Note, if you taste the sauce on its own, the lime flavor will be very strong, but this is mellowed when served with the pasta)
Once the sauce is ready, remove from heat and reserve about ¼ cup (for coating the shrimp). Toss the pasta in the remainder of the sauce, and plate into serving dishes. Toss the shrimp in the reserved sauce, then top the pasta with the shrimp, pouring any remaining sauce over top. Garnish the whole dish with the cilantro and serve immediately.