Coconut Shrimp with Roasted Red Bell Pepper Fettuccini
- 1 package Rossi Pasta Roasted Red Bell Pepper Fettuccini
- 1/2 cup Rossi Pasta Extra Virgin Olive Oil
- 1/4 cup basil leaves
- 2 tablespoon mint leaves
- 1/2 teaspoon salt
- 1 lb gulf shrimp
- 1 egg
- 1/2 cup cornstarch
- 1/2 tablespoon salt
- 1/4 cup lime juice
- pinch cayenne pepper
- 2 cup sweetened flake coconut
Pre-heat oven to 375*
Prepare herb oil: place mint, basil, salt & oil in blender, puree until well blended. Reserve.
Prepare batter: in mixing bowl stir together egg, cornstarch, salt and lime juice.
Clean and de-vein all shrimp.
Place coconut in separate bowl.
Dip each shrimp into the batter, wipe off the excess and roll in coconut, lightly pressing coconut onto the shrimp making sure all surfaces are covered.
Transfer to baking sheet brushed liberally with olive oil.
Bake shrimp for 8-12 minutes until cooked through and golden brown.
Cook pasta according to pasta directions, toss with herb oil & top with coconut shrimp.
Garnish with lime wedges and basil leaves.