Pastawithcurryseafoodsauce Recipes

PASTA WITH CURRY SEAFOOD SAUCE

Pasta With Curry Seafood Sauce image

Make and share this Pasta With Curry Seafood Sauce recipe from Food.com.

Provided by Ashley U

Categories Curries

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 3/4 cups chicken stock
2 teaspoons cornstarch
2 tablespoons olive oil
8 shrimp, uncooked
4 shallots, chopped
3 garlic cloves, chopped
6 ounces fresh crabmeat
1/2 cup dry white wine
1/2 cup whipping cream
1 tablespoon curry powder
12 cups water
1/2 teaspoon saffron thread, crumbled
12 ounces angel hair pasta

Steps:

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.

PASTA WITH CURRY SEAFOOD SAUCE

Pasta with Curry Seafood Sauce image

Provided by Andrew Urell

Categories Fish Pasta Shellfish Side Sauté Shrimp Winter Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 6 first-course or 4 main-course servings

Number Of Ingredients 13

Ingredients

1 3/4 cups chicken stock or canned low-salt chicken broth
2 teaspoons cornstarch
2 tablespoons olive oil
8 uncooked large shrimp, peeled, deveined, chopped
4 shallots, chopped (about 1/2 cup)
3 garlic cloves, chopped
6 ounces fresh crabmeat
1/2 cup dry white wine
1/2 cup whipping cream
1 tablespoon curry powder
12 cups water
1/2 teaspoon saffron threads, crumbled
12 ounces angel hair pasta

Steps:

Mix 1/2 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 1 minute. Stir in crabmeat. Add wine and simmer until almost evaporated, about 2 minutes. Add 1 1/4 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, about 3 minutes. Season to taste with salt and pepper. Cover to keep warm.
Meanwhile, bring 12 cups water and saffron to boil in heavy large pot. Add pasta; cook until tender but still firm to bite, stirring occasionally. Drain. Divide cooked pasta equally among plates. Ladle sauce over and serve immediately.

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