Calypso Blend Pasta

18 05 2012

I realized that this was the last recipe I posted. That was over a month ago! So, I’d say I’m WAY overdue for posting a recipe!

I haven’t been living on takeout since then; in fact, I usually eat in. However, recipes that require the oven are incredibly challenging for me to photograph. The challenge comes because of this:

My smoke detector buzzes pretty much EVERY TIME I try to cook something in my oven. It’s SO ANNOYING because I’m not burning my food! I spend my time going back and forth between fanning the smoke detector and checking on my food to make sure it really doesn’t burn. It’s hard to throw in some picture taking in the middle of all that.

Anyhow, I have a recipe for you that doesn’t require the oven (just the stove top!), thank goodness.

Let me back up. On the first Sunday of every month, the Fresh Market (not the store) comes to Hyde Park Village. This was actually the first time I went to the market, and I met up with my running friend there. After getting some produce, we wandered around the market, and stopped a vendor who was selling homemade pasta. Now I’m not talking your every day spaghetti and ravioli. Pappardelle’s  makes some of the most unique pasta flavors I’ve ever seen. Chipotle Black Bean Tagliatelle? Orange Szechaun Linguini? Chocolate and Raspberry Gemelli? I was SUPER intrigued and decided I had to have some. (Seriously, check out the Pappardelle’s site to see all their flavors!!)

I purchased a quarter pound of the Supreme Orzo (Fire Roasted Red Pepper, Porcini Mushroom, Saffron) and the Calypso Blend (Lime Gnocchi Shell, Mango-Peach Sea Shell, Red Southwestern Chile Lumache). A fruit flavored pasta paired with a chile pasta? SO interesting!

I also didn’t realize until I had purchased it that they give you a recipe with it!

This recipe had my name all over it. I love those flavors!

At the market, there happened to be a man selling seafood as well. I inquired about his shrimp selection, and purchased a pound of wild caught gulf shrimp.

The shrimp was frozen but was apparently caught locally. 🙂  I had actually planned on making the pasta dish that night, but I had leftovers that needed to be eaten. I kept putting off making the pasta until last night, and now I wish I had more! Unfortunately, Pappardelle’s doesn’t have a store front (yet) so you either have to order more pasta online or find them at another market. I think I know where I’m going Sunday, June 3rd!

I loved the flavor combination in the marinade and sauce, and would totally make the sauce again, even without the fun pasta. Combined with the calypso blend, this dish was out of this world delicious! The pasta by itself (before adding sauce) was also really good. It was full of real flavor, but it wasn’t overpowering. I feared the fruity pastas would be weird or taste artificially flavored, but they had a perfect balance and tasted REAL.

So without further ado, here’s the recipe for Calypso Blend Pasta with Coconut Shrimp and Mangoes
(for two; one really hungry person; or one person and leftovers 🙂 )

Adapted from here


1/4 lb. Pappardelle’s Calyspo Blend Pasta
dash of cayenne pepper
1 clove garlic, minced
1 inch ginger, peeled and grated
1 tablespoon brown sugar
1 tablespoon soy sauce
1/2 lime, zested and juiced
1/2 cup light coconut milk
1/4 cup fresh basil, chopped
1/2 tablespoon olive oil
1/2 teaspoon salt
1/2 lb shrimp, peeled and deveined

1 mango, peeled and sliced
1/2 lime

How to:

First, create the marinade. Combine garlic, ginger, brown sugar, soy sauce, lime zest, lime juice, coconut milk, basil, olive oil and salt in a bowl. Add the shrimp and let marinate at least 30 minutes, refrigerated.

When you’re about ready to start cooking the shrimp, bring a pot of water to a boil for your pasta.

After shrimp have marinated, heat a nonstick pan over high heat and add just the shrimp, leaving the marinade behind. Cook shrimp until done.

Transfer cooked shrimp to a plate. Add the reserved marinade into the pan and bring to a boil. Cook until slightly thickened.

Meanwhile, cook pasta in pot of boiling water for about 8 minutes, or until cooked through. Drain and rinse with cool water.

Pour the pasta and shrimp into the pan with the sauce and stir until evenly coated.

Serve with sliced mangoes and a squeeze of lime.