- Kosher salt
- 1/2 lb. dried tagliatelle or fettuccine
- 1 lb. large shrimp (31 to 35 per lb.), preferably wild-caught, peeled and deveined
- Freshly ground black pepper
- 2 Tbs. extra-virgin olive oil
- 1 lb. asparagus, trimmed, cut into 1-inch pieces
- 1 large shallot, minced (about 1/4 cup)
- 1 cup lower-salt or homemade chicken broth
- 1 cup well-shaken canned coconut milk
- 3/4 cup frozen peas, thawed
- 2 Tbs. Cognac
- 2 Tbs. thinly sliced fresh chives
Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions until al dente. Drain, reserving 1 cup of the pasta water.
Meanwhile, pat the shrimp dry and season with salt and pepper. Heat 1 Tbs. of the oil in a 12-inch skillet over medium heat. Add the shrimp and cook, stirring, until they just start to turn pink, 1 to 2 minutes. Transfer to a medium bowl. Add the remaining 1 Tbs. oil to the skillet, then add the asparagus, and cook, stirring frequently, until crisp-tender, 3 to 4 minutes. Transfer to the bowl of shrimp.
Reduce the heat to low. Add the shallot to the skillet and cook, stirring, until softened, about 2 minutes. Add the broth and coconut milk, and bring to a boil over high heat; boil until the sauce is thickened and reduced by half, about 5 minutes. Reduce the heat to low. Add the pasta, shrimp, asparagus, peas, Cognac, and chives to the skillet and toss to combine. Season to taste with salt and pepper. Add a little of the pasta water to loosen, if necessary, and serve.