Pasta With Curry Seafood Sauce
- 1 3/4 cups chicken stock (or canned low-salt chicken broth)
- 2 teaspoons cornstarch
- 2 tablespoons olive oil
- 8 uncooked large shrimp peeled, deveined, and chopped
- 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
- Salt to taste
- Freshly-ground black pepper to taste
- 12 cups water
- 1/2 teaspoon saffron threads crumbled
- 12 ounces angel hair pasta
Mix 1/2 cup stock and cornstarch in small bowl to blend.
Heat oil in heavy large nonstick skillet over medium-high heat. Add shrimp, shallots, and garlic; sauté 1 minute. Stir in crabmeat. Add wine and simmer until almost evaporated, about 2 minutes.
Add 1 1/4 cups stock and bring to boil. Stir cornstarch mixture to blend; mix into sauce. Bring to boil, stirring frequently.
Reduce heat and simmer until sauce thickens, about 1 minute. Add cream and curry powder; simmer until slightly thickened, about 3 minutes. Season to taste with salt and pepper. Cover to keep warm.
Meanwhile, bring 12 cups water and saffron to boil in heavy large pot. Add pasta; cook until tender but still firm to bite, stirring occasionally. Drain. Divide cooked pasta equally among plates. Ladle sauce over and serve immediately.
This recipe yields 6 first-course or 4 main-course servings.
At the restaurant, this is served as a side dish for grilled salmon.