Curried Shrimp With Angel Hair Pasta In Lemon Butter Sauce

Curried srimp over lemony & buttery pasta

Curried srimp over lemony & buttery pasta

10-12 raw medium shrimp (shelled, tail removed, deveined),
10 oz angel hair pasta,
10 pitted green olives,
4 large cloves of garlic - crushed,
Handful of fresh parsley, chopped fine,
1 tbsp lemon juice,
1/2 stick unsalted butter,
1 tsp red chilli flakes,
1 tbsp olive oil,
1 tbsp cumin powder,
1 tsp red chilli powder,
1 tsp dried ginger powder,
1 tsp turmeric powder,
Salt to taste

Heat butter, add garlic, red chilli flakes and some parsley and cook until garlic smells cooked.

Strain butter and cool it a bit. Add 1 tbsp lemon juice and salt to cooled butter.

Bring water to boil, add salt, pasta and cook pasta until al dente. Drain water, toss the pasta with the lemon butter sauce. Throw in the olives and some fresh chopped parsley.

Heat olive oil in a pan, add cumin powder, turmeric powder, red chilli powder and salt.

Add shrimp and stir fry quickly. Don't overcook unless you like rubbery shrimp.

Serve shrimp over pasta...

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