Rating: 4.46 stars
67 Ratings
  • 5 star values: 42
  • 4 star values: 18
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1

A sweet, tangy, spicy shrimp dish. You can prepare the sauces ahead of time and refrigerate.

Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, combine garlic, shallots, ginger and oil. In another small bowl, combine green pepper, tomato, curry powder, allspice, chicken stock, Grand Marnier, soy sauce, brown sugar, cornstarch, and chile paste. Cover and refrigerate both until ready to use.

    Advertisement
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

  • Heat a large saute pan over high. When hot, add garlic-oil mixture. Saute until garlic begins to sizzle but has not browned. Stir the tomato mixture, then pour into the saute pan. Bring to a rapid boil and cook until it begins to thicken, about 3 minutes.

  • Stir in the shrimp, and toss until they become pink, about 2 minutes. Immediately add the pasta. Stir and toss until well combined and pasta is heated through. Taste and adjust seasonings, especially salt.

  • Transfer to a heated platter and sprinkle on the cilantro. Serve at once.

Nutrition Facts

482 calories; protein 39.9g; carbohydrates 42.6g; fat 14.9g; cholesterol 258.8mg; sodium 785.4mg. Full Nutrition
Advertisement

Reviews (73)

Most helpful positive review

Rating: 5 stars
04/25/2008
Oh wow...this mixes some sweet w/ a little heat! I left out the shallot -b/c I didn't have any- and I didn't have any allspice berries -I didn't even have ground allspice so I put in a dash of cinnamon nutmeg cloves and black pepper (google's substitution for allspice). I used tri-coloured rotini for extra colour. Ohhh wow...I'm glad we tried something we normally wouldn't have...it was incredible! Will post a photo Read More
(20)

Most helpful critical review

Rating: 1 stars
12/10/2010
nothing personal but didn't like it at all. Sorry. Read More
(2)
67 Ratings
  • 5 star values: 42
  • 4 star values: 18
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
04/24/2008
Oh wow...this mixes some sweet w/ a little heat! I left out the shallot -b/c I didn't have any- and I didn't have any allspice berries -I didn't even have ground allspice so I put in a dash of cinnamon nutmeg cloves and black pepper (google's substitution for allspice). I used tri-coloured rotini for extra colour. Ohhh wow...I'm glad we tried something we normally wouldn't have...it was incredible! Will post a photo Read More
(20)
Rating: 5 stars
03/01/2003
Made this for my husband and I on Valentines Day 2002.He raved that it was Delicous after each Bite! It was an easy recipe to make and we both loved it! This will be a Recipe I will make Quite often for guests as well as the two of us! Read More
(15)
Rating: 4 stars
11/11/2007
I substituted fresh-squeezed orange juice for the Grand Marnier (same amount) with some orange zest from the peel thrown in for good measure. And I used about 1/4 tsp. allspice rather than the whole allspice berries the recipe calls for. And I left out the cilantro since neither my partner nor I like the stuff. The amount of chile paste specified in the recipe will make it very hot so you might want to dial that down if hot/spicy isn't your thing. Read More
(14)
Advertisement
Rating: 5 stars
01/25/2004
This is an excellent and unique pasta dish. Even though I used a food processor it does take some time to prepare the sauces so if you want to save time prepare them the day before. I will also try ground allspice vs. the whole berries. For me biting into a whole allspice berry detracts from the enjoyment of this dish just a bit. My other personal preferences are to add 2 chopped jalapeños to heat the dish up a bit and double the Grand Marnier. I like the effect of the Grand Marnier and since it s boiled all of the alcohol is removed. Finally the cilantro really brings out the flavors. Don't leave it out!! Read More
(9)
Rating: 4 stars
05/10/2011
Good recipe. I didn't have shallots chicken stock or liqueur but I did add a little orange juice and replaced the berries with allspice powder. I also didn't have enough shrimp so I also added scallops which turned out rather nicely. I think this would go well on top of rice rather than with noodles. Read More
(5)
Rating: 5 stars
07/22/2008
This was a wonderful meal! I did subsitute a few items that I didnt have on hand. I used about 1/2 can of diced tomatoes. Instead of the Brandy based Orange Liquer I used freshly squeezed Orange Juice. I also ommitted the curry powder. It turned out perfect! Thanks you for the great recipe! Read More
(4)
Advertisement
Rating: 5 stars
06/25/2007
This recipe was wonderfull. I didn't use any chile paste or curry powder (didn't have any). Instead I used red pepper flakes and the result was a dish with the perfect amount of kick. I also used plain brandy and a splash of orange extract in place of the Grand Marnier. I also used ground ginger and sundried tomatoes. Read More
(4)
Rating: 5 stars
02/26/2007
This was really good and spicy too spicy for my husband actually. Next time I won't put in as much chili paste. I used ground all spice instead of whole berries and OJ instead of Gran Marnier. I also used whole wheat pasta. The left-overs taste great! Read More
(3)
Rating: 5 stars
09/28/2009
This dish is possibly the best pasta dish I have ever made or eaten. I didn't have any orange liqueur so I used orange/pineapple juice and I also used a halve of a lemon for more of a sour orange taste. Else I stuck to the recipe. This will be a family favorite forever. Thanks!!!!! Read More
(3)
Rating: 1 stars
12/10/2010
nothing personal but didn't like it at all. Sorry. Read More
(2)