Recipe - Shrimp With Peas And Angel Hair Pasta

8 Scallions; Trimmed
2 Cloves Garlic
1 1inch Piece of Fresh
Ginger; Peeled
1 pound Large Shrimp; Peeled and
Deveined
1 tablespoon Curry Powder
2 teaspoon Canola or Olive Oil
1 One half cup Frozen Peas
1 cup Chicken Broth
Salt & Pepper to Taste
1 Round measure Angel Hair
Pasta; (Or Thin Spaghetti)
(up to 11/2inch)

Welcome to Pasta Greats week at RecipeaDay! You can file today's recipe
under swift and simple as it's readily prepared in about 30minutes.

If your cooking crew likes shrimp, peas and pasta this is the perfect meal
that merits you maintain the ingredients in the cupboard and the freezer.
Do so, and you'll prepare it often with great ease.

In a food processor or blender combine 7 of the scallions, garlic cloves
and fresh ginger. Pulse mixture until finely chopped and set aside. Slice
remaining scallion thinly and set aside.

In a medium sized mixing bowl toss shrimp with about half of the curry
powder. In a large nonstick skillet, heat 1 tsp. of oil over mediumhigh
heat. Add shrimp and sear, stirring often until firm and pink,
approximately 2 to 4minutes. Transfer shrimp to serving plate. Meanwhile,
prepare then drain the Angel Hair Pasta as directed on the package.

Reduce the heat of the skillet to low and add remaining oil. Add reserved
chopped scallion mixture and the rest of the curry powder. Cook, stirring
often until fragrant, about 2minutes. Add peas and broth to the skillet
and increase the heat to mediumhigh to bring the mixture to a simmer. Cook
until the peas are heated through, about 3 to 5minutes. Add reserved
shrimp and cook about a minute more to reheat the shrimp through. Toss the
shrimp and peas mixture with the cooked pasta. Season with salt and pepper
to taste and garnish with reserved scallion slices. Serve warm with toasted
garlic bread and Caesar Salad.

Posted to dailyrecipe@recipeaday.com by The Cook & Kitchen Staff
dailyrecipeowner@recipeaday.com on Apr 15, 1998