Caribbean Pasta with Shrimp
Recipe type: Pasta
Serves: 4
  • 1 1/2 pounds raw medium shrimp
  • 4 cloves garlic; finely minced
  • 1/4 Cup minced shallots
  • 1 Tablespoon finely minced ginger
  • 3 Tablespoons flavorless cooking oil
  • 8 ounces your favorite pasta
  • 1/2 Cup cilantro sprigs
  • Sauce:
  • 1 green bell pepper; seeded and chopped
  • 1 1/2 Cups seeded; chopped ripe tomatoes
  • 2 teaspoons curry powder
  • 1/2 teaspoon allspice berries; finely crushed
  • 1/2 Cup chicken stock
  • 1/4 Cup Grand Marnier
  • 2 Tablespoons thin soy sauce
  • 1 Tablespoon light brown sugar
  • 2 teaspoons corn starch
  • 1 teaspoon Caribbean or Asian chile sauce
  1. Advance preparation: 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.
  2. 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 lose4s its rax texture but is still firm, remove from heat and drain. Meanwhile, place a 12 or 14 inch saute pan over high heat. When hot, add the garlic-oil mixture. Saute until the garlic begins to sizzle but has not browned. Stir the sauce, then pour into the saute 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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