Linguine with shrimps and tuna | Simple & Good
- 300 g Linguine
- 100 g Raw shrimp
- 100 g Canned tuna
- 20 cl Coconut milk
- 1 Onion
- 1 Garlic clove
- 100 g Parmesan
- 2 tbsp. soup Olive oil
- Salt and pepper
- In a large pot of boiling water, cook pasta 7 to 8 minutes for al dente.
- Meanwhile, peel and cut the onion in 2 and slice. Finely chop the garlic. Heat the olive oil in a large skillet. Add onion and garlic. Let golden brown 6-7 min stirring regularly.
- Add shrimp and tuna. Mix. Add the coconut milk and cook over medium heat for another 6-7 min.
- Serve pasta, stir in mixture and sprinkle with grated parmesan cheese.