Creamy Shrimp Pasta Largo
33 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 563 |
| pro | 22 g |
| total fat | 31 g |
| sat. fat | 14 g |
| carb | 47 g |
| fibre | 3 g |
| chol | 173 mg |
| sodium | 464 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 29 |
| vit A | 26 |
| vit C | 7 |
| folate | 57 |
Owner Paolo Putignano and chef Luc Martineau's restaurant, Largo Resto-Club, with a short-and-to-the-point Mediterranean-inspired menu, is a magnet for a young crowd at lunchtime. The menu's bold flavours reign in the evening, too, complemented by jazz. This rich pasta dish makes a fine appetizer course.
Ingredients
- 2 tbsp extra virgin olive oil
- 1 pkg frozen medium raw shrimp, thawed. peeled and deveined
- 2 shallots, finely chopped
- 1-1/2 tsp mild curry paste
- 1/2 cup white wine
- 1 plum tomato, peeled and seeded
- 1 cup whipping cream
- 1/4 tsp salt
- 1/4 tsp pepper
- 8 oz spaghetti
- 1/2 cup 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.
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
- Keywords : Appetizers; Lunch; Skillet; Spaghetti; Shrimp; White wine;
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