Shrimp in Tomato Cream Curry Sauce

This is one of my adopted recipes, I did a little changing and the directions were hard to understand, this dish is slightly spicey and quite yummy, I would love for you to try it.

• Ready In: 30 mins
• Serves: 7

Ingredients

• 1  lb linguine
• 10  ounces shrimp, peeled and de-veined
• 4  tablespoons extra virgin olive oil
• 1  tablespoon tomato paste
• 1  dried hot red chili pepper, crushed
• 1  cup heavy cream
• 1  tablespoon curry powder
• 1  large red bell pepper, seeded an diced
•  salt

Directions

1. Cook spaghetti in a large pot of boiling salted water until al dente (cooked just right).
2. Meanwhile, medium heat olive oil in a heavy skillet or cast iron frying pan.
3. Add shrimp and and bell pepper and cook for 2 minutes, turning once.
4. In a separate skillet add cream, stir in tomato paste, curry powder, chili pepper and heat to a light boil.
5. Add shrimp, bell pepper and cook sauce for 2 minutes.
6. Drain pasta (do not rinse) and add it to the skillet containing the shrimp sauce.
7. Cook for 1 minute over medium heat, stirring lightly to mix.
8. Salt to taste.
9. Arrange this spaghetti recipe on a platter and serve with parmesan cheese and french bread.