Ingredients
- 2 tbsp (30 mL) extra virgin olive oil
- 1 pkg frozen medium raw shrimp, thawed. peeled and deveined
- 2 shallots, finely chopped
- 1-1/2 tsp (7 mL) mild curry paste
- 1/2 cup (125 mL) white wine
- 1 plum tomato, peeled and seeded
- 1 cup (250 mL) whipping cream
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 8 oz (227 g) spaghetti
- 1/2 cup (125 mL) shredded fresh basil
Preparation
In large skillet, heat half of the oil over medium-high heat. Pat shrimp dry; saut?half at a time and adding remaining oil as necessary, just until turning pink, about 2 minutes. Scoop onto plate.
Reduce heat to medium; fry shallots with curry paste until softened, about 3 minutes. Pour in wine; boil, stirring often, until almost evaporated, about 2 minutes.
Meanwhile, cut tomato into thin strips; add to skillet along with cream, salt and pepper. Bring to boil; boil until liquid is thick enough to coat back of spoon, about 1 minute. Return shrimp to skillet; toss and reheat.
Meanwhile, in large pot of boiling salted water, cook spaghetti until tender but firm, 6 minutes. Drain and return to pot. Add shrimp mixture; stir in basil. Serve in warmed pasta bowls.
Source : Canadian Living Magazine: February 2007