3 Garlic cloves (minced)
1 Onion (chopped)
1T. Ginger (chopped)
2C. Shrimps (peeled, deveined)
1C. Mushrooms (sliced)
2C. Coconut milk
1C. Cooking crème
1T. Corn flour
¼ C. Parmesan cheese (grated/shaved)
Salt & Pepper
1T. Dill or chives (optional)
¼ C. Water
Cook the pasta according to the instructions on the pack and set aside.
In a pan sauté onion, garlic and mushroom until cooked and remove in a bowl.
In the same pan, heat some butter and sauté the ginger along with the shrimps. Once the shrimp turns pink add the coconut milk and crème. Once it comes to a boil let the mixture simmer.
Mix corn flour in ¼ cup of water and add it to the coconut milk mixture. Stir it well to avoid lump formation.
Add the onion & mushroom mixture to the pan and stir to combine all the ingredients.
Check for seasoning and add the cooked pasta to the sauce.
Garnish with some parmesan cheese and finely chopped dill or chives. Serve hot.