Caribbean Pasta with Shrimp
Submitted by francelia
Plump shrimp tossed with pasta in a curry-tomato sauce spiked with ginger, garlic, soy sauce, and a splash of orange liqueur. A Caribbean-meets-Asian fusion dinner ready in 45 minutes.
YIELD
4 servingsPREP
10 minCOOK
35 minREADY
45 minThis pasta doesn’t follow the rules, and that’s exactly what makes it so good.
Shrimp get sauteed with garlic, shallots, and ginger, then hit with a sauce built from chopped tomatoes, curry powder, chicken broth, soy sauce, and a splash of Grand Marnier that adds a subtle orange warmth you can’t quite put your finger on.
Toss it all with hot pasta and a shower of fresh cilantro, and you’ve got something that’s part Caribbean, part Asian, and entirely craveable.
Most of the prep can be done up to 8 hours ahead, making this a smart choice for entertaining.
Pro Tips
- Split the shrimp lengthwise before cooking. They curl into beautiful shapes and cook more evenly.
- Don’t overcook the shrimp. Two minutes in the hot sauce is all they need. Pull them the moment they turn pink.
- Cook the pasta until it’s firm with a little bite left. It finishes cooking when you toss it in the hot sauce.
- Stir the cornstarch into the sauce mixture before adding it to the pan so it thickens evenly without clumping.
Ingredients
Directions
Shell, devein and split the shrimp lengthwise nearly in half, then refrigerate.
In a small bowl, combine the garlic, shallots, ginger and oil.
In separate containers, set aside the pasta and cilantro, In a small bowl, combine all the ingredients for the sauce, then refrigerate.
Advance prep. can be done up to 8 hours before you begin.
Final cooking steps: Chop the cilantro.
Bring 4 quarts of water to a rapid boil.
Lightly salt the water; then cook the pasta according to instructions.
When the pasta loses its rax texture but is still firm, remove from heat and drain.
Meanwhile, place a 12 or 14 inch sauté pan over high heat.
When hot, add the garlic-oil mixture. Sauté until the garlic begins to sizzle but has not browned.
Stir the sauce, then pour into the sauté pan.
Bring the sauce to a rapid boil and cook until it begins to thicken, about 3 minutes.
Stir in the shrimp. Stir and toss the shrimp until they turn pink and have just lost their raw interior, about 2 minutes.
Immediately add the pasta. Stir and toss until evenly combined and well heated.
Taste and adjust the seasonings, especially for salt.
Transfer the pasta to a heated platter .
Sprinkle on the cilantro and serve at once.
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