+
0 (0)

Fish and Shellfish, Mains

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.


HAVE YOU TRIED


Za’atar Farro with Fried Eggs
Za’atar Farro with Fried Eggs

Robin's salmon bisque
Robin's salmon bisque

Fig and prosciutto flatbread
Fig and prosciutto flatbread

Roasted duck with kumquat sauce
Roasted duck with kumquat sauce

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

Pan-fried fish fillet with rouille
Crisp-fried soft-shell crabs
Sole Provencal
Oven-steamed fish with bok choy