Pasta With Curry Seafood Sauce

Pasta With Curry Seafood Sauce
Pasta With Curry Seafood Sauce

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions

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.

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