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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Haven't tried it yet, but it looks quick and simple. Ingredients:
1 tablespoon olive oil |
1/2 red bell pepper, diced |
3 cloves garlic, minced |
1 cup cranberry-apple juice |
1 tablespoon curry powder |
1 tablespoon cornstarch |
2 tablespoons water |
3 cups shrimp, peeled and cooked |
1 large tomato, chopped |
2/3 cup sliced green onion |
16 ounces angel hair pasta, cooked al dente |
Directions:
1. In a 10-inch skillet, heat the olive oil over medium-high heat.
2. Add the red bell pepper and garlic and cook until tender, but not browned.
3. Add the cranberry-apple juice and curry powder to the skillet and bring to a boil.
4. Mix the cornstarch and water in a small bowl and add to the skillet (stirring constantly) until the sauce thickens.
5. Add the shrimp, tomato and green onions to the skillet and reduce the heat to low.
6. Heat the mixture until evenly warmed.
7. Spoon over the angel hair pasta to serve.
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