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Caribbean Pasta with Shrimp

SUBMITTED BY: LIEBELUNE PHOTO BY: Die Hummel

"A sweet, tangy, spicy shrimp dish. You can prepare the sauces ahead of time and refrigerate."
RECIPE RATING:
The reviewer gave this recipe 39 stars. This recipe average a 4.6 star rating.
Read Reviews (36)
PREP TIME  40 Min
COOK TIME  20 Min
READY IN  1 Hr

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 4 cloves garlic, minced
  • 1/4 cup minced shallots
  • 1 tablespoon minced fresh ginger root
  • 3 tablespoons olive oil
  • 1 green bell pepper, seeded and chopped
  • 1 1/2 cups tomato - peeled, seeded and chopped
  • 2 teaspoons curry powder
  • 1/2 teaspoon whole allspice berries
  • 1/2 cup chicken stock
  • 1/4 cup brandy-based orange liqueur (Grand Marnier®)
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 2 teaspoons cornstarch
  • 2 tablespoons chile paste
  •  
  • 8 ounces rotini pasta
  • 1 1/2 pounds medium shrimp - peeled and deveined
  • 1/2 cup fresh cilantro, chopped

DIRECTIONS

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer to a heated platter and sprinkle on the cilantro. Serve at once.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 1, 2003 by DINNERPARTY
Made this for my husband and I on Valentines Day 2002.He raved that it was Delicous after each... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 24, 2008 by Newlywedws
Oh wow...this mixes some sweet w/ a little heat! I left out the shallot -b/c I didn't have... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 25, 2007 by klevena
This recipe was wonderfull. I didn't use any chile paste or curry powder (didn't have any).... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by GUYCHEF
This is an excellent and unique pasta dish. Even though I used a food processor, it does take... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2007 by Michael Portuesi
I substituted fresh-squeezed orange juice for the Grand Marnier (same amount) with some orange... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 1, 2007 by ajhk
I doubled this recipe for fear that it might not be enough. We ended up having a good amount... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 26, 2007 by Rachel
This was really good and spicy, too spicy for my husband actually. Next time I won't put in as... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 10, 2006 by LCURT
This was excellent. Not too spicy, not too tangy, but the perfect blend of both. I used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 5, 2003 by DASON530
This meal was excellent!! I didn't have any Grand Marnier so I substituted with orange juice,... MORE