Brothy, briny and just a bit creamy sauce of light curry incorporated amusingly with a vegetable Bouillon in the spaghetti with the shrimps. The subtleness of the light curry broth adds a cheeky kick to this dish of shrimp spaghetti.
Spaghetti with Shrimps in a Curry Broth
Super Important to use high quality pasta like the Mitsides one where the pasta is made out of high protein wheat and as a result the spaghetti absorbs nicely the flavours of the sauce.
If you like pasta then you can find here more of my recipes.
Or, if you prefer to see recipes using Shrimps then click here.
Warm 200 ml of water.
Put the half Bouillon cube in the warm water. Stir well and keep aside.
In a large pot bring water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 3 minutes.
Over medium heat pour the 3 tablespoons of olive oil and a minute later add the onions sautéing them until translucent. Add the chili flakes and curry powder and continue sautéing for another minute. Pour the wine and deglaze. Add the fresh cream, the Bouillon broth, season with the salt and pepper and mix well. Bring to a boil and simmer for 2 minutes
Add to the pan the shrimps and 1 tablespoon of the parsley and cover the pan with a lid. 2 minutes later turn the shrimps on the other side and cook for 2 more minutes.
Spaghetti with Shrimps in a Curry Broth
Servings: 5 People
Ingredients
- 500 grs Spaghetti , Mitsides
- 1 kg Shrimps , head off, medium size, peeled and deveined
- 1 teaspoon Red Chilli Pepper Flakes , crushed
- 1 small Yellow Onion , finely chopped
- 1 tablespoon light Curry Powder
- 2 tablespoons fresh Parsley , finely chopped
- ½ cube Vegetable Bouillon , Mitsides
- 120 ml dry White Wine
- 150 ml Light Fresh Cream
- 5 Litres Water
- 3 tablespoons EVOO , Extra Virgin Olive Oil
- 1 teaspoon Sea Salt
- ½ teaspoon fresh ground Black Pepper
Instructions
- Put the half Bouillon cube in a small bowl filled with 200 ml of warm water. Stir well and Keep aside.
- In a large pot bring water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 3 minutes. Reserve ½ cup of cooking water.
- In the meantime, in a large and deep saucepan or casserole pot over medium heat pour the 3 tablespoons of olive oil and a minute later add the onions sautéing them until translucent. Add the chili flakes and curry powder and continue sautéing for another minute. Pour the wine and deglaze. Next add the fresh cream, the Bouillon broth, season with the salt and pepper and mix well. Bring to a boil and simmer for 2 minutes.
- Add to the pan the shrimps and 1 tablespoon of the parsley and cover the pan with a lid. 2 minutes later turn the shrimps on the other side and cook for 2 more minutes. Using tongs and a slotted spoon remove the shrimps from the hot pan to a bowl. Keep aside.
- In the meantime, strain the pasta and return for to the saucepan with the sauce along with the reserved pasta water (if needed as you want a brothy sauce) and toss for the pasta to absorb as much as possible of the sauce for about 2 minutes.
- Remove from heat and serve the pasta in a deep dish, add on top the reserved shrimps and pour over the remaining sauce and the remaining tablespoon of parsley.
