A delightful pasta dish combining the tropical flavors of coconut and shrimp, perfect for a quick and satisfying meal.
Combine the black pepper, cayenne pepper, garlic powder, paprika, and salt in a small bowl to create the seasoning blend.
Adjust the spice level by varying the amount of cayenne pepper.
Cook the pasta in a large pot of salted boiling water until al dente, then drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later.
Heat the butter in a frying pan over medium heat, then sauté the garlic and ginger until fragrant.
Ensure the garlic doesn't burn as it can turn bitter.
Add the coconut flakes to the pan and toast lightly, then add the shrimp and cook until pink.
Cook the shrimp in a single layer for even cooking.
Sprinkle the seasoning blend over the shrimp, stir well, and cook for another 2 minutes.
Taste and adjust seasoning as needed.
Add the coconut milk to the pan, stir to combine, and simmer for 2 minutes.
Simmer gently to avoid curdling the coconut milk.
Mix the cooked pasta into the sauce, ensuring it is well coated.
Add reserved pasta water if the sauce is too thick.
Squeeze lime juice over the dish, garnish with cilantro, and serve.
Serve immediately for the best flavor and texture.
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