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Pasta With Curry Seafood Sauce


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  • 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


Servings 6


Step 1

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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