Pasta With Curry Seafood Sauce
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 414.03 ml chicken stock
- 9.85 ml cornstarch
- 29.58 ml olive oil
- 8 shrimp, uncooked
- 4 shallots, chopped
- 3 garlic cloves, chopped
- 170.09 g fresh crabmeat
- 118.29 ml dry white wine
- 118.29 ml whipping cream
- 14.79 ml curry powder
- 2839.08 ml water
- 2.46 ml saffron thread, crumbled
- 340.19 g angel hair pasta
directions
- Mix ½ 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 for 1 minute.
- Stir in crabmeat.
- Add wine and simmer until almost evaporated for about 2 minutes.
- Add 1 ¼ 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 for about 3 minutes.
- Season to taste with salt and pepper.
- Cover to keep warm.
- When the sauce is cooking, bring to boil 12 cups of water and saffron in a heavy large pot.
- Add pasta; Cook until tender but firm.
- Ladle sauce over noodles.
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RECIPE SUBMITTED BY
Ashley U
Bellingham, WA
I live in the beautiful, rainy northwest. I'm currently working as a CNA taking care senors with mental illness. I love cooking and would like someday to own my own resturant. My passions include photography, cooking, reading and of course, shoping. I enjoy swiming and hiking.