You put the lime in the coconut milk and whisk it all up! Close your eyes and breathe in the tropical air—this coconut-rum shrimp scampi has everything you love in a traditional scampi, but with a tropical twist!

Coconut-Rum Shrimp Scampi

Cook fettuccine according to pkg. directions. Drain and keep warm.

Meanwhile, melt 2 Tbsp. butter in a large skillet over medium heat. Add olive oil, garlic and ½ teaspoon red pepper; cook over medium heat for 30 seconds or until fragrant. Add asparagus and garlic; discard lemon. Cook for 30 to 60 seconds. Use a slotted spoon to transfer asparagus and garlic to a bowl; cover to keep warm.

Pat shrimp dry with paper towels. Add shrimp to skillet; cook for 2 to 4 minutes or until shrimp reaches 145 degrees, turning frequently. Transfer shrimp to bowl with asparagus to keep warm.

Whisk together coconut milk, coconut rum, and lime zest and juice in skillet. Bring to boil; reduce heat. Simmer for 6 to 8 minutes or until reduced; whisk in remaining 1 Tbsp. butter (mixture will be thin). Stir in shrimp mixture and ¼ cup parsley. Cook for 30 to 60 seconds. Stir in cooked pasta; gently stir together until heated through.

To serve, divide shrimp and pasta among 4 serving bowls. Garnish with additional parsley and red pepper. Serve with lime wedges, if desired.
Note: Nutrition Facts are not available for specialty alcohols.