Caribbean Pasta with Shrimp

SUBMITTED BY: LIEBELUNE PHOTO BY: Newlywedws

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

PREP TIME	40 Min
COOK TIME	20 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

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INGREDIENTS

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

READ REVIEWS (37)

DIRECTIONS

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.

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REVIEWS

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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 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!

10 users found this review helpful

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 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

8 users found this review helpful

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 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!!

3 users found this review helpful

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