Pasta with shrimp in coconut cream sauce

Ingredients for 4 servings:

• 1 red bell pepper(s)
• 1 spring onion(s)
• 250 g shrimp(s)
• 1 tbsp lemon juice
• 2 small garlic cloves
• 1 tsp curry powder
• 100 ml coconut milk
• 300 ml condensed milk, with approx. 10% fat content
• 1 tbsp fresh herbs, e.g. parsley or dill
• salt and pepper
• 500 g pasta, e.g. B. tagliatelle

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

refined with curry

Prepare pasta according to the package instructions. Wash the bell peppers and cut into small cubes. Peel the spring onions and slice them into thin rings. Heat the oil in a pan and fry the bell peppers, spring onions, and crushed garlic until translucent. Add the shrimp and fry until crispy, then stir in the lemon juice. Season with salt and pepper. Deglaze with the coconut milk. Stir in the curry powder. Finally, add the condensed milk and simmer gently for about 10 minutes. Serve the pasta on a plate and pour the sauce over it.