Recco Pasta with Shrimps and Mushrooms

This tomato and cream-based sauce with a spicy curry infusion is a deliciously hearty dish and can be pulled together in half an hour. I used shrimps but you can change it up with chicken, or a tuna and peas combo is also great. It’s the perfect mid-week meal and will save you loads of time in the kitchen while making you look super impressive.

Recco Pasta with Shrimps and Mushrooms

200g frozen shrimps
300g spaghetti or linguini (boil till al dente and drain, reserving 1 cup pasta water)
1/2 red onion sliced
2 Tbsp olive oil
2 cloves garlic crushed
1 green chilli sliced lengthways
250g sliced mushrooms
1 tsp oregano
1 tsp Cartwrights curry powder or any that you prefer
1/2 tsp chilli powder
1 tsp paprika
1/2 tsp sugar
1 tsp Packo Roasted Masala (optional)
Salt & Pepper
50g sachet tomato paste
250 ml fresh cream
squeeze of lemon juice
Chopped coriander

Heat olive oil in a large flat-bottomed pan on low to medium heat. Add 1 garlic clove and saute for a few seconds till fragrant. Add shrimps, and a squeeze of lemon and saute till shrimps are just cooked. season with salt and pepper and remove from pan.
If there is a little water in the pan allow it to cook down then add some more oil and the onions, the other garlic clove and green chilli and saute till onions are soft. Then add the mushrooms and saute till the mushrooms are just soft.
Add the spices and roast for a few seconds till fragrant then add the tomato paste and sugar and cook it stirring for a minute.
Add the cream and half a cup of pasta water. Mix together and add the cooked shrimps. Then add your pasta and chopped coriander and stir through quickly. Remove from heat. If the sauce looks too thick add some more pasta water till it’s as saucy as you prefer.

More easy meals you might like:
Lemony Baked Salmon
Easy Butter Chicken
Spinach and Zucchini Fritters
Quick & Easy Holiday Meals


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