Spicy Grilled Shrimp and Asparagus Fettuccine
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1/4 cteriyaki sauce
1/4 cthai sweet chili sauce
1 ccoconut milk, divided
1 lblarge shrimp, peeled with tails
2 mediumred bell peppers, chopped, about 1½ cup
2-3pieces fresh corn, peeled, about 1 cup
1 lbasparagus spears
8 ozfettuccine, cooked to al dente
1/4 ccrumbled feta cheese
How to Make Spicy Grilled Shrimp and Asparagus Fettuccine
- Marinade: Combine teriyaki, sweet chili sauce and ¼ cup coconut milk. (Measure ¼ cup of mixture and set aside for later use as a *sauce) Add ¼ cup coconut milk to marinade mixture. Place shrimp in shallow bowl and pour ½ of marinade over shrimp. Use remaining marinade mixture as a basting sauce.
1) Thread red pepper onto skewers. Place shrimp on separate skewers.
- Grilling instructions:
2) Heat grill to medium. Position vegetables on outer edges of grill and cover lid. Roast 2 to 3 minutes turning vegetable as need. Place shrimp skewers in center of grill. Baste shrimp and vegetables with marinade. Cook shrimp 3 to 5 minutes on each side. Continue to roast vegetables until desired tenderness is achieved.
In a small saucepan, over low heat place reserved ¼ cup *sauce. In a small bowl combine remaining ½ cup coconut milk and flour. Stir until all lumps are dissolved. Add to saucepan and heat until sauce starts to thicken.
- To serve: Remove shrimp and peppers from skewers. Remove corn from cob. Cut ½ of the asparagus into 2-3 inch pieces and place all in large bowl. Add *sauce to mixture and toss. Place 2 or 3 pieces of remaining asparagus on plates. Top with pasta and shrimp mixture. Garnish with feta.