Total Time: 1 hour, Prep Time: 15 minutes, Cook Time: 15 minutes
1/2 lb. Pappardelle’s Calypso Blend
2 tablespoons jalapeño, thinly sliced
1 clove garlic, minced
1 (1/2-inch) piece of ginger, peeled & grated
1 tablespoon dark brown sugar
1 tablespoon soy sauce
1/2 lime, juiced
2 teaspoons lime zest
1/2 cup light coconut milk
1/4 cup fresh basil, coarsely chopped
2 teaspoons Bella Sol California Extra Virgin Olive Oil
1/2 teaspoon salt
1/2 lb. shrimp, peeled & deveined
1 mango, peeled & finely diced
Drizzle of Bella Sol Blood Orange Olive Oil
1. In a mixing bowl, combine jalapeño, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, olive oil, and salt. Add shrimp and let marinate refrigerated for at least 30 minutes.
2. Heat a non-stick pan over medium heat and add shrimp, reserving the marinade. Cook shrimp until opaque, about 4 minutes. Transfer cooked shrimp to a plate. Bring reserved marinade to a boil and cook until thickened, about 5 minutes.
3. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain and place in a serving bowl.
4. Pour coconut marinade and cooked shrimp over pasta. Mix well. Serve in pasta bowls and garnish each with mango and a drizzle of lime juice and Blood Orange Olive Oil. Serve hot or cold. Enjoy!