Caribbean Safran Shrimp Pasta

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Make way for the sunshine. This risotto takes you to the caribbean. Passion fruit, mango, pineapple. This is for risotto lovers.

Ingredients

cubed small mango (250 grams)
2 medium red onions finely chopped
30 grams of coconut oil (unsalted) and 2 Tbspn of olive oil
320 grams of Fresh pasta (Linguini or Tagiatelle)
4 CL Rhum (Optional
5 cloves of finely shaven garlic. Use a truffle slicer
20 - 30 grams of chopped cilantro
100 grams of shaven parmensan
4 - 5 ripe passionfruit
2 - 3 limes juiced
15 - 20 cherry tomatoes quartered
0.5 gram Safran
20 grams fresh oregano
1 finely diced medium heat chili or chili sauce of your choice to taste
8 large shrimp
24 king prawns cleaned

Preparation

1Prepare all the ingredients

2Melt the coconut fat add the olive oil and slowly glace the diced onions for 5 minutes. add the garlic, chili and tomatoes for 5 minutes.

3

4Cook the pasta until jsut before all dente

5mix the pasta with the safran, unions, tomatoes, cheese and keep warm.

6cover the shrimp in flour, pepper and salt. Go easy onthe flour! Fry them 1 min on each side till crispy

7Mix in the chopped cilantro and oregano with the pasta and some of the king prawns

8Plate and decorate wit hthe left over prawns on top and the diced mango

Enjoy! The best way to enjoy this is ofcourse with fresh a nice rhum cocktail or a classic fresh champagne or coconut water.

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