Jumbo Shell Pasta with Salmon and Coconut Milk

Cook the jumbo shell pasta in boiling salted water until it reaches the desired tenderness (al dente).

Heat a drizzle of olive oil in a skillet and grill the salmon pieces on both sides; set aside.

In the same skillet used for the salmon, sauté the onion and garlic.

Add the biquinho pepper (or mild red chili), cherry tomatoes, and parsley, seasoning with salt and pepper, and sauté briefly.

Remove the sautéed vegetables and use the skillet (with the residual flavor) to melt the butter and incorporate the all-purpose flour, forming a roux.

Pour in the coconut milk gradually, stirring well until the mixture is smooth and lump-free, creating a velvety sauce.

Season the sauce with salt, nutmeg, and pepper.

Drain the jumbo shells and fill them with a mixture of the sautéed tomatoes, pieces of grilled salmon, apricot preserves, and basil.

On a serving plate, spread the creamy sauce and sprinkle generously with Parmesan cheese.

Arrange the stuffed shells over the sauce on the plate.

Garnish the dish with pesto sauce, which can be homemade or store-bought.