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Mazzetta Company, LLC

Coconut Pasta and Shrimp

Much thanks to Shelia Simmons for sharing this great recipe for Coconut Pasta and Shrimp! Sheila is my co-author on the Hometown Cookbook Series and we’ve come across an amazing variety of seafood dishes over the years. When I asked her for a favorite she chose this one. Packed with flavor, easy to prepare, and easy to modify with your own personal touches! You can add in fresh veggie slices, mushrooms, and more!

Coconut Pasta and Shrimp

  • 1 (12- to 16-ounce) package vermicelli pasta
  • 1 package pre-breaded shrimp (18 to 24)
  • 4 tablespoons butter
  • 1 (12- to 16-ounce) can cream of coconut
  • 1 (12-ounce) can evaporated milk
  • 1/4 cup cornstarch


Cook pasta and shrimp per directions on packages. While they are cooking, melt 4 tablespoons butter in a small skillet. Add cream of coconut and bring to a light boil. Stir in about 1/2 can evaporated milk and bring back to a light boil. Stir in cornstarch and cook until thickened. Add additional evaporated milk to thin, if needed. Stir 1/2 coconut sauce into cooked and drained pasta. Place a serving of pasta on each plate, top with 3 to 4 shrimp, and serve additional coconut sauce on the side for dipping shrimp. Serves 4.

Sheila Simmons (Bio here) is publisher at Great American Publishers and co-author of the State Hometown Cookbook Series with Kent Whitaker (A Hometown Taste of America, One State at a Time)


Kent Whitaker, also known as "The Deck Chef," is a culinary writer and cookbook author. He's also penned Young Reader and History titles. The former winner of the Emeril Live Food Network Barbecue Contest also covers football, motor sports, and bass fishing. Kent currently lives in East Tennessee with his wife, son, and a couple of dogs that love when he fires up the smoker or grill.

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