Angel Hair Pasta with Pan-seared Shrimp & Peas

  • 1 Pkg  Rossi Pasta Capelli d'Angelo
  • 8  scallions, trimmed
  • 2  cloves garlic
  • 1   1 inch piece fresh ginger, peeled
  • 1  lb  large shrimp, peeled and deveined
  • 1  tablespoon  curry powder
  • 2  teaspoon  canola oil
  • 1 1/2  cup  frozen peas
  • 1  cup  reduced sodium chicken broth
  •   salt & freshly ground pepper to taste
Put on 4 quarts of water to boil. In a food processor, combine 7 scallions, garlic and ginger; use until finely chopped. Set aside. Slice remaining scallion and set aside. In a bowl, toss shrimp with 1/2 tbsp curry powder. In a large non-stick skillet, heat 1 tsp oil over high heat. Add shrimp and cook stirring until firm and pink, about 2 to 4 minutes. Transfer shrimp to a plate. Reduce heat to low and add remaining 1 tsp oil. Add reserved chopped scallion mixture and remaining 1/2 tbsp 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. Add shrimp and cook about 1 minute longer. 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 and pepper. Garnish with reserved sliced scallion.