Curried Shrimp with Rotini and Peas
This is a spicy one-dish dinner that can easily be on the table in less than 30 minutes ~ a great choice for a quick mid-week meal. A small amount of half-and-half combined with spices and some of the pasta cooking liquid makes a light and flavorful curry sauce that coats the spiral pasta perfectly. Serve with a simple tossed salad for a complete meal.
- 1 lb large shrimp, peeled and deveined
- 8 ounces rotini pasta
- 2 tablespoons butter
- 2 tablespoons onion, finely chopped
- 3 cloves garlic, finely chopped
- 2 tablespoons ground cumin
- 2 teaspoons ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (or more to taste)
- 1/2 cup half-and-half
- 1 cup frozen green peas, thawed
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, finely chopped
Bring a large pot of salted water to a boil for the rotini. Cook according to the package directions and drain, reserving about 1 cup of the cooking water.
While the pasta cooks, melt the butter in a pan over medium heat. Add the onion and garlic and sauté just until soft, about 1-1/2 minutes. Add the cumin, coriander, turmeric and cayenne pepper, mix well and continue cooking for another minute until the spices become aromatic.
Add the shrimp and toss with a spatula to coat completely with the spice mixture. Cook until the shrimp turn pink and opaque, about 3 minutes total. Stir in the half-and-half and peas and season to taste with salt and pepper.
Add the rotini to the shrimp mixture along with 1/4 cup of the reserved pasta cooking liquid and toss to combine. If the pasta still seems a bit dry, add some more of the cooking water in small amounts to help distribute the sauce thoroughly. Mix in the chopped parsley and serve immediately.
Makes 4 servings
Try serving this dish with a slightly sweet white wine like a Riesling or Viognier.