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.Print
Curried Shrimp with Rotini and Peas
A light and spicy curry sauce combined with shrimp, rotini peas and parsley makes a quick, flavorful, one-dish meal in less than half an hour.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- 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.
Try serving this dish with a slightly sweet white wine like a Riesling or Viognier.