By Anza Michieli
Tikka Masala Shrimp FettucciniBring some unexpected spice to a pasta classic with this seafood dish that mixes fresh shrimp and flavourful tikka masala seasoning with traditional fettuccini.
Catelli Smart® fettuccini
|1||onion, finely chopped|
|3||cloves of garlic, finely chopped|
|2 tbsp||fresh ginger, finely chopped|
|1 tbsp||ground coriander|
|2 tsp||ground cumin|
|½ tsp||ground nutmeg|
|strained tomatoes or passata|
|cream or coconut milk|
|1||red pepper, thinly sliced|
|raw peeled shrimp|
|3-4 cups||baby spinach|
|3||green onions, thinly sliced|
|salt and pepper to taste|
|chili peppers for added heat|
|1||In medium saucepot, heat 2 tbsp olive oil over medium high heat. Add onions and cook until softened, about 3 minutes.|
|2||Add garlic and ginger and continue to cook 1-2 minutes, being careful not to burn garlic.|
|3||Stir in spices and simmer for an additional 1-2 minutes.|
|4||Add tomato puree and cream.|
|5||Simmer until slightly thickened, about 10-15 minutes.|
|6||Adjust seasoning to taste.|
|7||Meanwhile, cook pasta according to package instructions.|
|8||Preheat a large sauté pan over medium-high heat. Add remaining 2 tbsp olive oil, red pepper and shrimp. Season with salt and sauté until cooked through, about 5 minutes.|
|9||Add in tikka masala sauce and let shrimp simmer in sauce, about 3-5 minutes. Add in spinach and let soften.|
|10||Serve sauce over drained fettuccini and top with thinly sliced green onions (and chili peppers if using).|
Cooking up recipes, stories and more.
Looking for a little culinary inspiration?
Browse our collection of delicious recipes, cooking tips and real-life stories to help get you started.
Catelli 150th Anniversary Rec...
By Canada CooksTurkey Meatball Spaghetti with Marinara ...
By Canada CooksTikka Masala Shrimp Fettuccini
By Canada CooksNonna’s Sugo
By Canada CooksBroccoli & Asparagus One Pot Pasta
By Canada CooksBow Tie Pasta Salad
By Blogger Nancy BordeleauEasy Lasagne Cups
By Chef David OmarVegetarian Bowtie Pasta with Greek Yogur...
By Chef Chris SmytheOven-Baked Tex Mex Fusilli Pasta
By Chef Scott TorgersonLinguine with Chicken, Broccoli and Napa...
By Chef Martin JuneauCreamy Pasta Risotto with Peas and Goat ...
By Adrian Harris and Jeremy InglettFour Step Fettuccine with Chili Garlic P...
By Blogger Nancy BordeleauLasagna Soup
There's even more inside...
VISIT THE KITCHEN