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Shrimp With Peas And Angel Hair Pasta Recipe
8 Scallions; Trimmed
2 Cloves Garlic
1 1-inch Piece of Fresh Ginger; Peeled
1 lb. Large Shrimp, Peeled and De-veined
1 Tbs. Curry Powder
2 tsp. Canola or Olive Oil
1 1/2 cups Frozen Peas
1 cup Chicken Broth
Salt & Pepper to Taste
1 to 1 1/2-inch round measure Angel Hair Pasta (Or Thin Spaghetti)
In a food processor or blender combine 7 of the scallions, garlic cloves and fresh ginger. Pulse mixture until finely chopped and set aside. Slice remaining scallion thinly and set aside. In a medium sized mixing bowl toss shrimp with about half of the curry powder. In a large
non-stick skillet, heat 1 tsp. of oil overmedium-high heat. Add shrimp and sear, stirring often until firm and pink, approximately 2 to 4-minutes. Transfer shrimp to serving plate. Meanwhile, prepare then drain the Angel Hair Pasta as directed on the package. Reduce the heat of the skillet to low and add remaining oil. Add reserved chopped scallion mixture and the rest of the curry powder. Cook, stirring often until fragrant, about 2-minutes. Add peas and broth to the skillet and increase the heat to medium-high to bring the mixture to a simmer. Cook until the peas are heated through, about 3 to 5-minutes. Add reserved shrimp and cook about a minute more to re-heat the shrimp through. Toss the shrimp and peas mixture with the cooked pasta. Season with salt and pepper to taste and garnish with reserved scallion slices.
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