I started with garden fettuccine noodles (they have spinach and tomato in the actual pasta) for a base. For the sauce, I used coconut milk, cilantro, lime, lime zest, and a little thai red curry paste. I used breaded vegan shrimp from Sophie's Kitchen (my favorite mock-seafood brand, by far) - I thawed them and sauteed with a touch of coconut oil and some shredded coconut. Did I ever say that I love coconut? (I do). Throw the sauce on the noodles and top with shrimpies!
