Ingredients for Pasta With Curry Seafood Sauce
- Chicken Stock
- 1 tablespoon cornstarch
- Olive Oil
- 8 ounces shrimp, peeled and deveined
- 2 shallots, minced
- Garlic Cloves
- Fresh Crabmeat
- Dry White Wine
- Whipping Cream
- 1 teaspoon curry powder
- Water
- Saffron Thread
- Angel Hair Pasta
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How to Make Pasta With Curry Seafood Sauce
- In a small bowl, whisk together 1/2 cup of stock and 1 tablespoon of cornstarch until smooth.
- Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat.
- Add 8 ounces of peeled and deveined shrimp, 2 minced shallots, and 2 minced cloves of garlic to the skillet.
- Sauté for 1 minute, until shrimp is just pink.
- Stir in 6 ounces of lump crab meat.
- Add 1/4 cup of dry white wine and simmer until almost evaporated, about 2 minutes.
- Add 1 1/2 cups of stock and bring to a boil.
- Stir the cornstarch mixture to blend, then whisk it into the sauce.
- Bring the sauce back to a boil, stirring frequently.
- Reduce heat and simmer until the sauce thickens, about 1 minute.
- Stir in 1/2 cup of heavy cream and 1 teaspoon of curry powder.
- Simmer until slightly thickened, about 3 minutes.
- Season to taste with salt and pepper.
- Cover the sauce to keep warm.
- While the sauce simmers, bring 12 cups of water and a pinch of saffron (optional) to a boil in a large pot.
- Add 1 pound of pasta and cook according to package directions until tender but firm.
- Drain the pasta and add it to the skillet with the sauce.
- Toss to coat the pasta evenly with the creamy curry seafood sauce.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
17g
Fat
42g
Carbs
25g