Tiger Shrimp Curry Fettuccine (10 minutes)
This Tiger Shrimp Pasta is not like others. It is made with Coconut Cream and a hint of curry, making it the most delicious meal!
Equipment
Ingredients
PASTA
- 4 oz (115 g) Fettuccine Pasta (Cooked al dente)
SHRIMP CURRY
- 1 Lbs (455 g) tiger shrimp (8 Large | Peeled | Deveined)
- 2 shallot bulb (Thinly sliced)
- 2 Garlic Cloves (Minced)
- 3/4 cup (180 g) Coconut Cream
- 2 tsp (4 g) Curry Powder
- 1 Tbsp (14 g) olive oil
- Fresh Basil
- Sel Gris Mill
- Pepper Mill (Timut Pepper is best!)
Instructions
PASTA PREPARATION
- Cook your pasta al dente as indicated on the packet. 11 minutes for me. Drain and set aside.
SHRIMP CURRY PREPARATION
- Heat your frying pan on medium. Once hot, add the olive oil and tiger shrimp. Cook it on both sides for a couple of minutes. Add the sliced shallots and minced garlic. Season with salt and pepper (To taste). Continue to cook for another 2 minutes.
- Reduce the heat to medium-low, add your ground curry and coconut cream. Mix to combine and let it simmer for about 5 minutes. The shrimp is ready when the Digital Thermometer registers 120F/50C.
- Once your Tiger Shrimp Curry is out of the stove, dress your pasta on a plate and arrange the tiger shrimp around with the curry sauce. Enjoy & Bon Appétit!
YouTube Video
Photos
Nutrition
Calories: 767kcal | Carbohydrates: 55g | Protein: 43g | Fat: 43g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 333mg | Sodium: 1304mg | Potassium: 814mg | Fiber: 5g | Sugar: 3g | Vitamin A: 464IU | Vitamin C: 6mg | Calcium: 177mg | Iron: 5mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com