+
0 (0)

Categories: Fish and shellfish, Main courses

Coconut capellini

Coconut capellini
Los Angeles Times

Dear SOS: My wife and I recently dined at our favorite Santa Barbara restaurant, Aja, on State Street. Can you obtain the recipe for the wonderful coconut capellini dish? Kevin Carr Long Beach Dear Kevin: The restaurant offers this as ... Read more

Total time: 1 hour, 15 minutes | Serves 6
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 1 tablespoon minced ginger root
  • 1 teaspoon dried red pepper flakes
  • 2 (14-ounce) cans coconut milk
  • 1 1/2 teaspoons ground turmeric
  • 1 tablespoon brown sugar, or to taste
  • Salt, pepper
  • 1 1/2 large carrots, peeled and thinly sliced
  • 2 red bell peppers, seeded and thinly sliced
  • 1 small head broccoli, cut into small pieces
  • 3/4 pound capellini
  • 2 tablespoons vegetable oil
  • 1 1/2 pounds peeled and deveined shrimp
  • Chopped cilantro or green onions, for garnish

Step 1Heat the olive oil in a 3-quart saucepan over medium heat. Add the garlic, ginger and red pepper flakes and cook until fragrant, 1 minute. Add the coconut milk and turmeric, bring to a boil, then reduce the heat to low and simmer until the mixture thickens slightly and has the consistency of half-and-half, about 30 minutes. Stir in the brown sugar and season to taste with salt and pepper.

Step 2Meanwhile, fill a large saucepan with water and bring to a boil. Add 1 tablespoon of salt. Add the carrots and blanch 2 minutes. Remove to a bowl of ice water. Add the bell peppers to the boiling water and blanch 2 minutes, then remove to the bowl of ice water; do the same for the broccoli. Drain the vegetables and set aside.

Step 3Bring another saucepan full of water to boil and add 1 tablespoon of salt. Add the pasta and cook until al dente, about 2 minutes. Drain and keep warm.

Step 4Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the shrimp and cook, stirring, until it turns opaque, 3 to 5 minutes. Add the reserved vegetables and cook until heated through. Add the finished sauce and cook until slightly reduced, about 1 minute. Add the pasta and toss to coat. Serve garnished with the cilantro or green onions.

Each serving:
710 calories; 204 mg. sodium; 172 mg. cholesterol; 40 grams fat; 27 grams saturated fat; 56 grams carbohydrates; 34 grams protein; 5.1 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Fish and shellfish
Shio koji tuna poke
Leeks with oyster emulsion
Petrale sole with tomato butter
Salmon hand rolls with avocado