Angel Hair Pasta Recipe
Cilantro Pineapple Coconut Cream / Gulf Shrimp / Crabmeat / Scallops / Artichokes / Spinach
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta and Sauce
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the angel hair pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Sauce
In a saucepan over medium heat, combine coconut cream, diced pineapple, and chopped cilantro. Stir continuously until heated through and well combined, about 5 minutes.
- 3
Sauté the Seafood and Vegetables
In a large skillet, add a bit of oil and sauté Gulf shrimp, crabmeat, and scallops for about 3-4 minutes until opaque. Add artichokes and spinach, cooking until the spinach wilts.
- 4
Combine Everything
Add the cooked angel hair pasta to the skillet with seafood and vegetables. Pour the coconut cream sauce over the pasta and toss to combine. Heat through for another 2-3 minutes.
