I made this yummy shrimp pasta a couple of days ago and bragged about it to my mashi. Having done so, I had to post it.
While the pasta is boiling, soak the shrimp in a little salt water.
In a large wok or saucepan, throw in the olive oil and butter. Once the butter starts to bubble, add onions and garlic. Saute over medium heat until the onions are nice and brown. Sprinkle a little sugar on top to help brown the onions a little faster. Then add tomatoes, pine nuts, and a little chili powder. Cook until the tomatoes for about 3 minutes on low heat, or until they are slightly mushy.
Next you are going to add the shrimp and saute it until the shrimp are mostly opaque but haven't curled up yet. Take all that goodness that you've just made and set it aside in a bowl.
In the same pan, add chicken stock/white wine and cream and bring to a slow boil allowing the mixture to thicken. Once the sauce has thickened, add the basil, salt and pepper. Stir until the basil becomes fragrant.
Finally, add the shrimp mixture back to the pot and cook until the shrimp curl.
I usually dump in the pasta so that it takes on the flavor of the sauce, but you can always serve the curry over the pasta.
Top with chives and Parmesan cheese.
- 1/3 lb of fettuccini (or whatever pasta you like)
- 1 Tbsp of olive oil
- 1 Tbsp of butter
- One medium onion cut into long slivers
- 2 - 3 cloves of garlic
- 1/2 tsp of chili powder (or a good shake of red chili flakes if spicy ain't your thang)
- 1/2 pound of shrimp
- 1 roma tomato or 1/2 cup of cherry/grape tomatoes
- handful of pine nuts
- 1/2 cup of white wine or 1/2 cup of chicken stock
- 1 cup of heavy cream or 1/2 cup cream and 1/2 cup milk
- 2 heaped Tbsps of fresh basil, chopped
- Shake of chives
- salt and pepper
- A sprinkle of Parmesan Cheese
While the pasta is boiling, soak the shrimp in a little salt water.
In a large wok or saucepan, throw in the olive oil and butter. Once the butter starts to bubble, add onions and garlic. Saute over medium heat until the onions are nice and brown. Sprinkle a little sugar on top to help brown the onions a little faster. Then add tomatoes, pine nuts, and a little chili powder. Cook until the tomatoes for about 3 minutes on low heat, or until they are slightly mushy.
Next you are going to add the shrimp and saute it until the shrimp are mostly opaque but haven't curled up yet. Take all that goodness that you've just made and set it aside in a bowl.
In the same pan, add chicken stock/white wine and cream and bring to a slow boil allowing the mixture to thicken. Once the sauce has thickened, add the basil, salt and pepper. Stir until the basil becomes fragrant.
Finally, add the shrimp mixture back to the pot and cook until the shrimp curl.
I usually dump in the pasta so that it takes on the flavor of the sauce, but you can always serve the curry over the pasta.
Top with chives and Parmesan cheese.
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