Cooking Instructions
01
Cook pasta in heavily salted water until al dente. Reserve 1 cup pasta water before draining.
02
Cook shrimp in butter for 1 to 2 minutes each side until pink. Set aside.
03
In the same pan saute garlic until fragrant. Add coconut cream and chili flakes, simmer for 3 minutes.
04
Add pasta and a splash of pasta water. Toss until coated in the creamy sauce.
05
Return shrimp to the pan. Squeeze lemon over, toss with parsley, and serve.