Well here is a recipe with everything I had on hand in the pantry. I picked up some shrimp and we have some parsley and basil from the garden.  It came out great!!

Shrimp and Noodles with Coconut Sauce

1 1/2 lbs. of fresh shrimp, peeled and deveined, 1/4 finely chopped onion, 3 finely chopped garlic cloves, 2 Tbsp. chopped fresh peeled ginger root, 1 small bunch chopped fresh  parsley, 1 small bunch chopped fresh sweet basil, 3-4 sundried tomatoes (soak in hot water for 10 minutes), chopped, 1 (13.5 oz.) can coconut milk, 4 Tbsp. olive oil, 1 package pasta(I used Di Marlino fresine)cooked al dente, 1 Tbsp. of Old Bay seasoning, juice of 1 lemon(if you have lime that would work also), salt and pepper to taste, Parmesan cheese.

Peel and devein shrimp.  Add shrimp to a bowl with Old Bay seasoning, stir together. You can do this step a head of time and refrigerate until you are ready to cook. In a large skillet on medium heat, add 2 Tbsp. olive oil and shrimp with half of the lemon juice.  Cook just until pink.  Remove shrimp and reserve in a bowl while removing skillet from heat. Return skillet to medium- low heat and add remaining oil with onion, garlic, ginger, 1/2 parsley, 1/2 basil and tomatoes. Sautee  for a few minutes.  Add coconut milk and rest of lemon juice. Keep temp. on low heat and simmer while stirring occasionally to prevent burning.  Add salt and pepper to taste. While sauce is simmering, boil a pot of water with 1-2 tsps. of salt.  Add pasta to boiling water and cook as per package instructions. When pasta is cooked, before you drain, add a couple of Tbsp. of pasta water to coconut sauce.  Drain pasta and add to sauce.  Add shrimp and remaining parsley and basil to the pasta and sauce.  Stir together.  Serve with Parmesan cheese.