Shrimp in Tomato Cream Curry Sauce

Name: Shrimp in Tomato Cream Curry Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 7 serving(s)
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

(2)

Recipe by Dawnab

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.

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READY IN: 30mins

SERVES: 7

UNITS: US

INGREDIENTS

Nutrition

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

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

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