Curried Shrimp Pasta Recipes

CURRY SHRIMP LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet over medium heat, toast curry powder for 2 minutes, stirring frequently. Stir in the milk, salt and pepper., Bring to a boil. Add shrimp; cook until shrimp turn pink, 5-6 minutes. Drain linguine; toss with shrimp mixture and cilantro.

CURRIED SHRIMP PASTA

Steps:

• Cook pasta according to package directions, adding snap peas during the last 1-2 minutes of cooking. Drain, reserving 1/2 cup pasta water., In a large skillet, heat oil over medium-high heat; saute shrimp 2 minutes. Add seasonings and green onions; cook and stir until shrimp turn pink, 1-2 minutes. Add pasta and peas; heat through, tossing to combine and adding reserved pasta water if desired.

CURRY-COCONUT SHRIMP

Steps:

• Heat oil in large, nonstick saucepan over medium heat. Saute onion, red pepper, and garlic until vegetables begin to soften, about 3 minutes.
• Season with cumin, coriander, and curry powder. Cook for 1 more minute. Stir in coconut milk, sugar, and crushed red pepper flakes. Bring to a boil. Reduce heat, and simmer, uncovered for 2 minutes.
• Stir in shrimp, and increase heat to medium-high. Cook and stir until shrimp is cooked through, about 4 minutes.
• In a small bowl, combine cornstarch with 1 tablespoon water. Stir into shrimp mixture, and cook until sauce has thickened, about 1 minute. Stir in cilantro, and remove from heat.

EASY CURRIED SHRIMP

Steps:

• Melt butter with curry, onion, and ginger and cook until onion begins to soften.
• Add the flour and stir to combine with butter.
• Add the broth, milk, salt, sugar and lemon and stir to combine with flour.
• Bring to a simmer and add the shrimp.
• Simmer until the shrimp is cooked.
• Serve over rice.

CURRIED SHRIMP

Steps:

• Heat oil in a large skillet over medium heat. Add onion, jalapeno, and 3/4 teaspoon salt. Cook, stirring occasionally, until onion begins to soften, 3 to 5 minutes. Add tomato paste, curry powder, and ginger. Cook, stirring to break up paste, until mixture is smooth and fragrant, about 1 minute.
• Add tomatoes to skillet. Cook, stirring, until they begin to release their juices, about 1 minute. Add 1 1/2 cups water; simmer until tomatoes have slightly broken down, 3 to 5 minutes. Add shrimp; cook until opaque, 3 to 4 minutes. Remove from heat.
• Add sour cream and lime juice to skillet; stir to combine. Serve hot.

CURRIED SHRIMP AND PASTA

Steps:

• In a 10-inch skillet, heat the olive oil over medium-high heat.
• Add the red bell pepper and garlic and cook until tender, but not browned.
• Add the cranberry-apple juice and curry powder to the skillet and bring to a boil.
• Mix the cornstarch and water in a small bowl and add to the skillet (stirring constantly) until the sauce thickens.
• Add the shrimp, tomato and green onions to the skillet and reduce the heat to low.
• Heat the mixture until evenly warmed.
• Spoon over the angel hair pasta to serve.

CURRIED SHRIMP

Steps:

• Put water on to boil for potatoes in covered pot.
• Scrub and halve potatoes but do not peel, and boil them in covered pot, about 15 minutes.
• Meanwhile, heat oil and saute onion, cumin, coriander, turmeric, cayenne and black pepper in hot oil.
• When onions begin to soften add peas and break up.
• When potatoes are cooked, drain and quarter and add to peas and onions along with shrimp and yogurt. Heat shrimp and yogurt through but do not allow to boil or yogurt will separate.
• Chop mint or fresh coriander.
• Serve shrimp mixture with sprinkling of mint or coriander.

CURRIED CRAB AND SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain well and transfer to a serving bowl and keep warm.
• While pasta is cooking, melt butter in a large skillet over medium heat. Add onion, garlic, and 1/2 cup parsley; cook until onion is tender and has turned translucent, about 5 minutes.
• Stir in curry powder. Add shrimp and crabmeat. Cook and stir for 4 minutes. Stir in cream, Parmesan, salt, and pepper. Bring to a gentle boil and cook until sauce thickens, 2 to 3 minutes. Pour sauce over pasta and toss to coat. Garnish with remaining parsley.

CURRIED SHRIMP AND CAULIFLOWER

Steps:

• Heat oil in a large skillet heat oil over medium high. Add onion, garlic, and ginger and saute until onion is translucent, about 3 minutes. Add curry powder and 1/2 teaspoon salt and saute for 30 seconds. Stir in cauliflower and stock, and bring to a boil. Cover and cook until cauliflower is just tender, about 5 minutes. Add shrimp, cover, and cook until shrimp are opaque throughout, 2 to 3 minutes, taste and adjust for seasoning.

CATFISH CURRY

Steps:

• Rinse fillets under cold water and cut into 2-inch pieces.
• Place catfish into a medium saucepan and add water, onions, salt, and pepper. Bring to a boil; reduce heat, and simmer until fish is tender but not breaking apart, about 8 minutes. Transfer fish to a serving platter using a slotted spoon and cover with foil to keep warm.
• Bring the cooking liquid in the saucepan to a boil; continue to boil until it reduces to 1 cup, then keep warm over low heat.
• Combine flour, curry, and butter in a small bowl. Mix with a fork or fingertips to form a smooth paste. Roll teaspoon-sized bits of paste into balls.
• Return the cooking liquid to a simmer. While stirring slowly and continuously, drop the balls into the liquid one at a time, letting each one dissolve before adding the next. Cook until the sauce returns just to a boil and thickens to the consistency of gravy, about 5 minutes. Check the seasoning.
• Pour the gravy over the fish and boiled rice, sprinkle some parsley on top, and serve hot.

CURRY SHRIMP & SPAGHETTI RECIPE BY TASTY

Steps:

• Dry season the shrimps by rubbing them with, curry powder, garlic powder, fish seasoning, salt, and Lawry's seasoning salt.
• Pour olive oil in a deep frying pot, place shrimps in the pot while stirring continuously. To this pot, add butter, parsley flakes, and crushed red pepper flakes.
• Add bell peppers and ¾ of the prepared onion pieces to the pot and stir to combine. Cook until slightly softened.
• Pour the water in the pot and add the spaghetti. Cover and let simmer until spaghetti is cooked and water has combined with spices and veggies to achieve a gravy-like consistency.
• Simmer further, adding remaining onions. If the sauce is too thick, thin out with milk or cream.
• Serve warm.