-
-
My review
Caribbean Pasta with Shrimp
3
LIEBELUNE
"A sweet, tangy, spicy shrimp dish. You can prepare the sauces ahead of time and refrigerate."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 482Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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
Share
Explore more
Reviews
Read all reviews 5364 Ratings
-
-
-
-
-
Most helpful positive review
6/19/2006
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...
Most helpful critical review
12/10/2010
nothing personal, but didn't like it at all. Sorry.
Most helpful
Most positive
Least positive
Newest
6/19/2006
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...
2/18/2002
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 o...
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 w...
1/18/2004
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 a...
5/10/2011
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 a...
7/22/2008
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 Or...
6/25/2007
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 u...
9/27/2009
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 orang...
2/26/2007
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....