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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: February 2007
Ingredients
Method
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.
Nutritional facts Per serving: about
- Sodium 464 mg
- Protein 22 g
- Calories 563.0
- Total fat 31 g
- Cholesterol 173 mg
- Saturated fat 14 g
- Total carbohydrate 47 g
%RDI
- Iron 29.0
- Folate 57.0
- Calcium 9.0
- Vitamin A 26.0
- Vitamin C 7.0
