SPICY GRILLED SHRIMP AND ASPARAGUS FETTUCCINE

Spicy Grilled Shrimp and Asparagus Fettuccine image

Provided by Darlene Buerger

Categories Pasta

Time 40m

Number Of Ingredients 10

1/4 c teriyaki sauce
1/4 c thai sweet chili sauce
1 c coconut milk, divided
1 lb large shrimp, peeled with tails
2 medium red bell peppers, chopped, about 1½ cup
2-3 pieces fresh corn, peeled, about 1 cup
1 lb asparagus spears
2 Tbsp flour
8 oz fettuccine, cooked to al dente
1/4 c crumbled feta cheese

Steps:

1. Marinade: Combine teriyaki, sweet chili sauce and ¼ cup coconut milk. (Measure ¼ cup of mixture and set aside for later use as a *sauce) Add ¼ cup coconut milk to marinade mixture. Place shrimp in shallow bowl and pour ½ of marinade over shrimp. Use remaining marinade mixture as a basting sauce. 1) Thread red pepper onto skewers. Place shrimp on separate skewers.
2. Grilling instructions: 2) Heat grill to medium. Position vegetables on outer edges of grill and cover lid. Roast 2 to 3 minutes turning vegetable as need. Place shrimp skewers in center of grill. Baste shrimp and vegetables with marinade. Cook shrimp 3 to 5 minutes on each side. Continue to roast vegetables until desired tenderness is achieved.
3. Sauce: In a small saucepan, over low heat place reserved ¼ cup *sauce. In a small bowl combine remaining ½ cup coconut milk and flour. Stir until all lumps are dissolved. Add to saucepan and heat until sauce starts to thicken.
4. To serve: Remove shrimp and peppers from skewers. Remove corn from cob. Cut ½ of the asparagus into 2-3 inch pieces and place all in large bowl. Add *sauce to mixture and toss. Place 2 or 3 pieces of remaining asparagus on plates. Top with pasta and shrimp mixture. Garnish with feta.