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One-Pot Creamy Curried Tomato Pasta with Shrimp
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Description
One-Pot Creamy Curried Tomato Pasta with Shrimp is a decadent and elegant meal with minimal cleanup!
Ingredients
- ¼ cups Olive Oil
- 5 cloves Garlic, Minced
- 2 teaspoons Crushed Red Pepper Flakes
- 2 teaspoons Curry Powder
- 1 teaspoon Dried Basil
- 2 Tablespoons Tomato Paste
- 28 ounces, weight Diced Tomatoes With Their Juices
- ½ cups White Wine
- 4 Tablespoons Butter
- 2-½ cups Water
- 1 pound Fettuccine Or Other Long Pasta
- ⅓ cups Whole Milk
- 1 pound Shrimp, Shells Removed
- 4 ounces, weight Cream Cheese, Cubed
Preparation
1. Place olive oil in a heavy-bottomed pot over medium-low heat. When oil is hot, add garlic and chili flakes. Cook for 5 minutes, stirring occasionally, until garlic is fragrant. Be careful not to let garlic burn!
2. Stir in curry powder, dried basil, tomato paste, diced tomatoes, white wine, butter, and water. Cover and gently simmer for 30 minutes.
3. Add pasta (breaking it in half if needed) to sauce. Simmer for 20 minutes, stirring occasionally, until pasta has cooked through.
4. Stir in milk and the shrimp. Cook for 5 minutes, stirring occasionally, until shrimp are cooked.
5. Add cubed cream cheese and stir until it is melted.
Recipe adapted from Half-Baked Harvest’s Idiot-Proof Creamy Tomato and Curry Butter Lobster Pasta.
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