Shrimp with peas and angel hair pasta

4 Servings

Ingredients

Quantity Ingredient
8 Scallions; Trimmed
2 Cloves Garlic
1 1-inch Piece of Fresh Ginger; Peeled
1 pounds Large Shrimp; Peeled and De-veined
1 tablespoon Curry Powder
2 teaspoons Canola or Olive Oil
1½ cup Frozen Peas
1 cup Chicken Broth
Salt & Pepper to Taste
1 Round measure Angel Hair Pasta; (Or Thin Spaghetti) (up to 1-1/2-inch)

Directions

Welcome to Pasta Greats week at Recipe-a-Day! You can file today's recipe under swift and simple as it's readily prepared in about 30-minutes.

If your cooking crew likes shrimp, peas and pasta this is the perfect meal that merits you maintain the ingredients in the cupboard and the freezer.

Do so, and you'll prepare it often with great ease.

In a food processor or blender combine 7 of the scallions, garlic cloves and fresh ginger. Pulse mixture until finely chopped and set aside. Slice remaining scallion thinly and set aside.

In a medium sized mixing bowl toss shrimp with about half of the curry powder. In a large non-stick skillet, heat 1 tsp. of oil over medium-high heat. Add shrimp and sear, stirring often until firm and pink, approximately 2 to 4-minutes. Transfer shrimp to serving plate. Meanwhile, prepare then drain the Angel Hair Pasta as directed on the package.

Reduce the heat of the skillet to low and add remaining oil. Add reserved chopped scallion mixture and the rest of the curry powder. Cook, stirring often until fragrant, about 2-minutes. Add peas and broth to the skillet and increase the heat to medium-high to bring the mixture to a simmer. Cook until the peas are heated through, about 3 to 5-minutes. Add reserved shrimp and cook about a minute more to re-heat the shrimp through. Toss the shrimp and peas mixture with the cooked pasta. Season with salt and pepper to taste and garnish with reserved scallion slices. Serve warm with toasted garlic bread and Caesar Salad.

Posted to dailyrecipe@... by The Cook & Kitchen Staff <dailyrecipe-owner@...> on Apr 15, 1998

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