Ingredients for Shrimp In Tomato Cream Curry Sauce
- Linguine
- 1 pound shrimp, peeled and deveined
- Extra Virgin Olive Oil
- 2 tablespoons tomato paste
- Dried Hot Red Chili Pepper
- Heavy Cream
- 1 tablespoon curry powder
- Red Bell Pepper
- Salt and pepper to taste
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How to Make Shrimp In Tomato Cream Curry Sauce
- Cook 1 pound spaghetti in a large pot of boiling salted water until al dente. Drain and set aside.
- While pasta cooks, heat 2 tablespoons olive oil in a large heavy skillet or cast iron pan over medium heat.
- Add 1 pound shrimp and 1 medium bell pepper (sliced) to the skillet. Cook for 2 minutes per side, until shrimp is pink and opaque.
- In a separate saucepan, combine 1 cup heavy cream, 2 tablespoons tomato paste, 1 tablespoon curry powder, and 1/2 teaspoon chili flakes (or to taste). Heat to a gentle simmer, stirring frequently.
- Add the cooked shrimp and bell pepper to the cream sauce. Simmer for 2 minutes, allowing the flavors to meld.
- Add the drained spaghetti to the skillet with the shrimp sauce. Toss gently to coat.
- Cook for 1 minute over medium heat, stirring lightly to combine.
- Season with salt and pepper to taste.
- Serve immediately on a platter, topped with grated Parmesan cheese and accompanied by crusty French bread.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
10g
Fat
46g
Carbs
17g