Rating: 4.5 stars
66 Ratings
  • 5 star values: 41
  • 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.

Recipe Summary

prep:
40 mins
cook:
20 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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