Coconut Shrimp with Mango and Calypso Blend Pasta

At a recent trip to the local farmer's market we bought some pasta from a really fun vendor who also happens to have stores and an online option. It was a tough choice to pick just one or two things since they have three tables full of options. In the end I selected the Calypso Blend pasta because it looked fun and had a great recipe pairing. The pasta comes from Pappardelle's: The Fine Art of Pasta. The different shapes of pasta have different colors. I think the large orange shells are Mango-Peach, the rusty red ones are paprika, red chili and cumin while the green ones are lime. The flavors are subtle and wonderful. They a such a change from the usual egg noodle.

Here's the recipe from the Pappardelle's:

Calypso Blend topped with Coconut Shrimp and Mangoes
1 lb. Pappardelle’s Calyspo Blend Pasta
2 fresh jalapenos, thinly sliced
2 cloves garlic, minced
1 inch ginger, peeled and grated
2 tablespoons dark brown sugar
2 tablespoons soy sauce
1 lime, zested and juiced
1 cup light coconut milk
½ cup fresh basil, coarsely chopped
1 tablespoon olive oil
1 teaspoon salt
1 lb shrimp, peeled and deveined
Garnish: 2 mangoes, peeled and finely diced

1. In a mixing bowl, combine jalapenos, garlic, ginger, brown sugar, soy sauce, lime zest, coconut milk, basil, olive oil and salt. Add the shrimp and let marinate at least 30 minutes and up to 4 hours, refrigerated.

2. After shrimp have marinated, heat a nonstick pan over high heat and add just the shrimp, leaving the marinade behind. Or you can also grill the shrimp for a smokier flavor. Cook shrimp until done, about 5 minutes. Transfer cooked shrimp to a plate. Add the reserved marinade and bring to a boil. Cook until slightly thickened, about 5 minutes.

3. Meanwhile, cook pasta in pot of rapidly boiling salted water until al dente (about 8 minutes). Drain and rinse with cool water. Place in serving bowl and mix in a teaspoon of olive or canola oil to prevent pasta from sticking.

4. Pour coconut marinade and cooked/grilled shrimp over pasta. Mix well. Serve in pasta bowls and garnish each bowl with mango and a drizzle of lime juice.Serves 6