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Ingredients:
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1 tbsp
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olive oil
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1 each
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large shallot, garlic clove, minced
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1
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plum tomato, seeded and finely diced (fresh or canned)
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2 tbsp
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tomato paste
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1/2 tsp
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of each: dried basil, rosemary, thyme and sugar
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1 1/4 tsp
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sweet curry powder
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1/4 cup
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dry white wine
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3 cups
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whipping cream
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1 package
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M&M Shrimp
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1 tbsp
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butter
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1 lb
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linguine (or fettuccine)
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Preparation:
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Heat oil in a medium saucepan over medium-low heat. Add shallot and cook until translucent, about 5 minutes. Add garlic and tomato cook for 1-2 minutes. Add tomato paste basil, rosemary, thyme sugar and curry powder and stir to combine and release flavours, about 1 minute. Add wine and cream, bring to a boil. Reduce heat to low and simmer to reduce and thicken for about 18-20 minutes, stirring occasionally. Season to taste with salt and pepper.
Pat Shrimp dry with paper towel. Melt butter in a heavy large skillet and sear shrimp until nicely browned but not fully cooked through, about 2 minutes.
Bring a large pot of salted water to a boil. Cook pasta al dente. Transfer cream sauce to pasta pot, add shrimp and any accumulated juices, and gently rewarm over medium heat. Add drained pasta to cream sauce and toss to coat. Transfer to serving bowls, sprinkle with chopped basil (if desired) and serve immediately.
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Tip(s):
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