Equipment
Ingredients
Pasta
- 400 g cavatelli pasta, dried
- 20 g kosher salt
Aromatics & Base
- 30 ml coconut oil
- 1 yellow onion, finely diced
- 15 g fresh ginger, peeled and finely grated
- 4 garlic, minced
- 1 lemongrass, tough outer leaves removed, tender core finely minced
- ½ scotch bonnet pepper, seeded and finely minced
- 30 g tomato paste
Sauce & Seafood
- 400 g crushed tomatoes, canned
- 400 ml full-fat coconut milk, well shaken
- 450 g large shrimp, raw, peeled, deveined, tails removed
- 15 ml lime juice, freshly squeezed
- 10 g fresh cilantro, roughly chopped
Nutrition (per serving)
Method
Bring a large pot of water to a rolling boil over high heat. Add the kosher salt and the cavatelli pasta. Cook stirring occasionally until al dente, about 8 to 10 minutes. Reserve 100ml of the pasta cooking water, then drain the pasta in a colander.
While the pasta water comes to a boil, heat the coconut oil in a large deep skillet over medium heat. Add the diced onion, grated ginger, minced garlic, minced lemongrass, and minced scotch bonnet pepper. Cook until the onions are translucent and the aromatics are highly fragrant.
Stir the tomato paste into the aromatics. Cook while stirring continuously until the paste darkens slightly to a deep brick red color, enhancing its umami flavor.
Pour the crushed tomatoes and coconut milk into the skillet. Stir well to combine all ingredients into a smooth, creamy broth. Bring the mixture to a gentle bubble, then reduce the heat to medium-low. Let it reduce and thicken slightly.
Add the raw peeled shrimp to the gently bubbling sauce. Cook just until the shrimp curl into a C-shape, turn opaque, and reach an internal temperature of 63C/145F. Remove the skillet from the heat immediately to prevent overcooking.
Add the drained cavatelli pasta directly into the skillet with the shrimp and sauce. Pour in the fresh lime juice. Toss everything gently to coat the pasta evenly, adding a splash of the reserved pasta water if the sauce appears too thick.
Transfer the finished pasta and shrimp to shallow serving bowls. Scatter the freshly chopped cilantro evenly over the top before serving warm.
Chef's Notes
- When preparing lemongrass, remember that only the bottom third of the stalk is tender enough for this quick-cooking sauce. Use the flat of your knife to bruise the core before mincing to release maximum essential oils.
- Scotch bonnet peppers have a distinct fruity heat essential to Caribbean profiles. If you cannot find them, a habanero is the best substitute. Always wash hands thoroughly after handling, or wear gloves.
- Cavatelli is chosen for its shell-like structure which scoops up the thick coconut broth beautifully. If unavailable, medium shells or orecchiette make excellent alternatives.
- Be sure to use full-fat canned coconut milk rather than carton coconut milk. The fat content is required to balance the acidity of the tomatoes and the heat of the aromatics.
Storage
Refrigerator: 3 days — Store pasta and sauce together in an airtight container.
Reheating: Reheat gently on the stovetop over medium-low heat with a splash of water until warmed through to 74C/165F. Do not microwave vigorously to avoid overcooking the shrimp.
