Angel Hair with Pan-Seared Shrimp & Peas
Ingredients:
1 package of Rossi Pasta Capelli d'Angelo (Angel Hair)
8 scallions, trimmed
2 cloves garlic
1 1-inch piece fresh ginger, peeled
1 pound large shrimp, peeled and divined
1 tablespoon curry powder
2 teaspoons canola oil
1 ½ cups frozen peas
1 cup reduced sodium chicken broth
salt & freshly ground pepper
DIRECTIONS:
1. Bring 4 quarts of water to boil.
2. In a food processor, combine 7 scallions, garlic and ginger. Process until finely chopped. Set aside. Slice remaining scallion and set aside.
3. In a bowl, toss shrimp with ½ teaspoon of curry powder. In a large non-stick skillet, heat 1 teaspoon of oil over heat. Add shrimp and cook, stirring until firm and pink, for 2 to 4 minutes. Transfer shrimp to a plate.
4. Reduce heat to low and add remaining 1 teaspoon of oil. Add reserved chopped scallion mixture and remaining ½ teaspoon of curry powder; cook for about 2 minutes, stirring, until fragrant.
5. Add peas and broth, increase heat to medium to high and bring to a simmer. Cook until peas are heated through, about 3 minutes. Add shrimp and cook about 1 minute longer.
6. Cook pasta according to package directions. Rinse and toss with a little olive oil to prevent sticking. Toss pasta and shrimp mixture, seasoned with salt and pepper. Garnish with reserved sliced scallions.
|