Shrimp in Tomato Cream Curry Sauce |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 7 |
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This is one of my adopted recipes, I did a little changing and the directions were hard to understand, this dish is slightly spicey and quite yummy, I would love for you to try it. Ingredients:
1 lb linguine |
10 ounces shrimp, peeled and de-veined |
4 tablespoons extra virgin olive oil |
1 tablespoon tomato paste |
1 dried hot red chili pepper, crushed |
1 cup heavy cream |
1 tablespoon curry powder |
1 large red bell pepper, seeded an diced |
salt |
Directions:
1. Cook spaghetti in a large pot of boiling salted water until al dente (cooked just right).
2. Meanwhile, medium heat olive oil in a heavy skillet or cast iron frying pan.
3. Add shrimp and and bell pepper and cook for 2 minutes, turning once.
4. In a separate skillet add cream, stir in tomato paste, curry powder, chili pepper and heat to a light boil.
5. Add shrimp, bell pepper and cook sauce for 2 minutes.
6. Drain pasta (do not rinse) and add it to the skillet containing the shrimp sauce.
7. Cook for 1 minute over medium heat, stirring lightly to mix.
8. Salt to taste.
9. Arrange this spaghetti recipe on a platter and serve with parmesan cheese and french bread.
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