Did you all have a beautiful weekend? I’m so happy spring is really here, except for all the pollen on my car. I parked underneath a bunch of trees last all last weekend and it was coated in pollen. Like, I could barely see out my window to drive .5 miles to the gas station. And while I was there, getting gas and cleaning off my windshield, the guy next to me was openly staring at my car. Also an update on the wasp that was trapped in my apartment from my previous post: It turned up again. So I did what any sensible person would do (I think?!) – I retreated to the bedroom and put on mismatched thick, loose-fitting clothes (including my combat boots so I would feel more tough) and went after that wasp and killed it.
This One-Pot Creamy Curried Tomato Pasta with Shrimp is so, so good. It’s super easy and only leaves you with one dish to clean. And even if it were a more difficult dish and dirtied half my pots and pans, I’d still be a big fan of it. Why? Fettuccine noodles dressed in spicy buttery tomato sauce with a hint of curry and shrimp are a few of my favorite things. I’m also loving the addition of the curry powder – it’s very subtle, but it pairs incredibly well with the tomato sauce. It’s not too weird or strong, I promise! You could easily leave out the shrimp if you’d like to make this vegetarian, or stir in some shredded cooked chicken at the end if that float your boat. Is this dish Italian? Indian? I don’t know, but it sure is a fusion of all kinds of deliciousness.
- ¼ cup olive oil
- 5 cloves of garlic, minced
- 2 teaspoons crushed red pepper flakes
- 2 teaspoons curry powder
- 1 teaspoon dried basil
- 2 tablespoons tomato paste
- 1 28-oz can diced tomatoes with their juices
- ½ cup white wine
- 4 tablespoons (1/2 of a stick) butter
- 2½ cups water
- 1 pound fettuccine or other long pasta
- 1 pound shrimp, shells removed
- ⅓ cup whole milk
- 4 ounces cream cheese, cubed
- Place the olive oil in a heavy-bottomed pot over medium-low heat. When the oil is hot, add the garlic and chili flakes. Cook for 5 minutes, stirring occasionally, until the garlic is fragrant. Be careful not to let the garlic burn!
- Stir in the curry powder, dried basil, tomato paste, diced tomatoes, white wine, butter, and water. Cover and gently simmer for 30 minutes.
- Add the pasta (breaking it in half if needed) to the sauce. Simmer for 20 minutes, stirring occasionally, until the pasta has cooked through.
- Stir in the milk and the shrimp. Cook for 5 minutes, stirring occasionally, until the shrimp are cooked.
- Add the cubed cream cheese and stir until it is melted.
Adapted from Half Baked Harvest