Coconut Garlic Shrimp, Asparagus, Tomato Pasta - cooking recipe

Ingredients

1 1/2 lbs uncooked shrimp, peeled and deveined
1 teaspoon olive oil
1 lb asparagus, cut into small pieces
1 lb cooked pasta, of your choice
1 small red peppers or 4 large red peppers from a bag of mini rainbow bell peppers, diced
4 scallions, thinly sliced, separating the whites and greens
1/2 cup chopped fresh cilantro or 1 tablespoon dried cilantro
6 -8 garlic cloves, minced
1/2 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
1 (13 ounce) can light coconut milk
diced tomato
1/2 of a lime, juiced

Preparation

In a medium saucepan heat the olive oil and saute the red pepper until soft, about 4 minutes.
Add the white parts of the scallions, 1/4 cup of the fresh cilantro (or the 1 tbsp of dried), the garlic and red pepper flakes. Cook for about a minute or so until well blended.
Add the tomatoes, coconut milk and 1/4 tsp of salt. Stir well and bring to a boil. Once it boils, cover the pot and simmer for about 10-15 minutes until the sauce thickens a bit.
Meanwhile cook the pasta about 10 minutes to just al-dente, drain and put back into pot.
Add the chopped asparagus to the tomato coconut milk mixture and cook for 1-2 minutes until it begins to soften a little.
Add the shrimp to same mixture and cook for about 5-6 minutes until the shrimp is opaque. Add the lime juice.
Pour all of the shrimp mixture into the pot with the pasta and mix well. Let it simmer for just a minute or so to get everything mixed.
Serve. Top with the green part of the scallions and rest of fresh cilantro if using fresh. We also like to add a little parmesan cheese on top as well.