Oh my goodness! We found this recipe online at epicurious.com, and it is amazing. It always illicits a second helping. It would be a good dinner to roll out at a party and impress your friends. And it has the added bonus of being easy enough to fix on a work night. The flavours, however, are a little unusual and they may not suit everbody's pallette.
Curried Seafood Linguini
2 Tbs. evoo
1/2 cup shallots, small dice (about 4)
3 cloves garlic, peeled and chopped
8 large shrimp, peeled and deveined (20 count)
6 oz crabmeat
1/3 cup dry white wine
1 3/4 cup chicken stock
2 tsp. cornstarch
1 Tbs. curry powder
a pinch of saffron threads
1/2 cup of cream
1 pound linguini or fettucini
salt for the pasta water
Prepare your shrimp and chop your shallots and garlic. Warm your chicken broth and pour 1/2 cup of it into a bowl that contains the 2 tsp cornstarch. Stir well to combine and set aside. Put the pot of water on to boil for the pasta. When it is ready add a generous amount of salt 2 - 3 Tbs. and the pasta. Heat the evoo in a medium to large skillet on medium heat. Begin by sauteeing your shallots and garlic stirring often until they soften. Add the shrimp and cook for a minute. Add the crabmeat and stir to combine then add the white wine. Allow the wine to simmer and boil off until only a few tablespoons of moisture are left in the pan. Add your warm chicken stock and your chicken stock with cornstarch and stir to combine. Bring the sauce to a boil and lower the temperature to a simmer letting the sauce cook for a minute until you notice the cornstarch thickening the sauce. Add the Tbs. of curry powder, the pinch of saffron threads, and the 1/2 cup cream and allow the mixture to warm up. Hopefully, your pasta is ready or almost ready at this point. Drain the cooked pasta in a colander and return it to the large pasta pot off the heat. Add the sauce on top and stir to coat the pasta in the tasty goodness. Voila!
No comments:
Post a Comment