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