Pasta With Curry Seafood Sauce

By á-174942

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

Details

Servings 6

Preparation

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.