Seafood Pasta With Curry Cream Sauce Recipes

Steps:

• In a large saucepan, cook shallots and garlic in simmering wine until translucent.
• Stir in cream and curry powder. When sauce is heated through, add mussels. Cover, and steam mussels for a few minutes, until their shells open wide. With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan. Discard any unopened mussels.
• Whisk butter into the cream sauce. Turn heat off, and stir in parsley and green onions. Serve immediately.

Steps:

• Mix ½ cup stock and cornstarch in small bowl to blend.
• Heat oil in heavy large nonstick skillet over medium-high heat.
• Add shrimp, shallots and garlic; Sauté for 1 minute.
• Stir in crabmeat.
• Add wine and simmer until almost evaporated for about 2 minutes.
• Add 1 ¼ cups stock and bring to boil.
• Stir cornstarch mixture to blend; Mix into sauce.
• Bring to boil, stirring frequently.
• Reduce heat and simmer until sauce thickens, about 1 minute.
• Add cream and curry powder; Simmer until slightly thickened for about 3 minutes.
• Season to taste with salt and pepper.
• Cover to keep warm.
• When the sauce is cooking, bring to boil 12 cups of water and saffron in a heavy large pot.
• Add pasta; Cook until tender but firm.
• Ladle sauce over noodles.

Steps:

• Bring water to boil in a stockpot with vegetable oil and salt. Drop in pasta and boil until al dente, about 1 1.2 to 2 minutes. Drain. Meanwhile, heat olive oil and butter in a large saucepan over high heat. Add onions, garlic, and ginger and stir until garlic is lightly browned, about 1 minute. Add coconut milk, fish sauce, curry powder, and pepper and bring to boil, stirring constantly. Add cream and return to boil, stirring. Add all seafood, reduce heat to low, and simmer 7 minutes, stirring every minute. Remove seafood from curry sauce and transfer to a large bowl. Add cooked pasta to sauce and toss to coat. Transfer pasta to a platter and arrange seafood over it. Top with tomatoes, garnish with cilantro, and serve.

Steps:

• Start sauce first, as it needs to simmer to thicken.
• Pour the can of broth into a medium sized pot and start simmering it.
• Carefully add 1/2 stick of butter, cut into chunks. Stir until melted.
• Add the curry powder, whisking to make sure there are no lumps.
• Sample the sauce to see if the flavor suits you or if you need to add more curry powder.
• In a separate pot, start making the pasta according to the package directions. Drain when done and add the remaining butter, stirring to coat.
• When the sauce has simmered for 5 or 10 minutes, carefully add the coconut cream.
• Sample the sauce again to be sure the flavor is right for you. Notice how the coconut cream enhances the curry flavor without diluting it-mmmm!
• Continue simmering the sauce, whisking occasionally, until it reaches the thickness you desire, or until you cannot stand waiting any longer.
• Serve the sauce over the pasta with a side of crusty bread to dip.

Steps:

• In a large skillet, saute onion in butter until tender. Sprinkle with curry powder; cook for 1 minute. Sprinkle with flour; stir until blended. Stir in tomato paste. Gradually stir in water; then cream. , Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add the salt, pepper and hot pepper sauce. Add shrimp; cook until shrimp turn pink, about 3 minutes. Serve with pasta. Sprinkle with parsley.

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet over medium heat, toast curry powder for 2 minutes, stirring frequently. Stir in the milk, salt and pepper., Bring to a boil. Add shrimp; cook until shrimp turn pink, 5-6 minutes. Drain linguine; toss with shrimp mixture and cilantro.