Pasta With Curry Seafood Sauce |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
1 3/4 cups chicken stock |
2 teaspoons cornstarch |
2 tablespoons olive oil |
8 shrimp, uncooked |
4 shallots, chopped |
3 garlic cloves, chopped |
6 ounces fresh crabmeat |
1/2 cup dry white wine |
1/2 cup whipping cream |
1 tablespoon curry powder |
12 cups water |
1/2 teaspoon saffron thread, crumbled |
12 ounces angel hair pasta |
Directions:
1. Mix 1/2 cup stock and cornstarch in small bowl to blend.
2. Heat oil in heavy large nonstick skillet over medium-high heat.
3. Add shrimp, shallots and garlic; Sauté for 1 minute.
4. Stir in crabmeat.
5. Add wine and simmer until almost evaporated for about 2 minutes.
6. Add 1 1/4 cups stock and bring to boil.
7. Stir cornstarch mixture to blend; Mix into sauce.
8. Bring to boil, stirring frequently.
9. Reduce heat and simmer until sauce thickens, about 1 minute.
10. Add cream and curry powder; Simmer until slightly thickened for about 3 minutes.
11. Season to taste with salt and pepper.
12. Cover to keep warm.
13. When the sauce is cooking, bring to boil 12 cups of water and saffron in a heavy large pot.
14. Add pasta; Cook until tender but firm.
15. Ladle sauce over noodles.
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