Have you ever looked into your fridge at 7 PM thinking that tonight’s dinner would bound to be disappointing? These spicy shrimp coquillettes are made precisely for those moments. Twenty-five minutes, one wok, and the result looks like a real meal.
The bowl arrives steaming, the coquillettes glisten in their deep orange, almost warm brick-colored tomato-ginger sauce. The shrimp have taken on that characteristic orange hue, with small melting pieces of zucchini tucked between the pasta. We toss in the peanuts just before serving — they snap cleanly under the spoon and contrast with the softness of the rest. A smell of fresh ginger toasted in hot oil has been spreading through the entire kitchen for ten minutes already.
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