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).|
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