Chili Oil Red Curry Pasta

Method6 steps · about 25 min

1. 1

   Step 1: Bring enough separate pasta (160 g) water to a boil and cook all 160 g pasta until al dente. The source gives about 10 minutes; follow the actual packet and check doneness. Before draining, reserve exactly 1 cup of the cooking water. Keep the drained cooked pasta and the separate reserve ready; prepare the sauce alongside if practical.

   Source pasta guide — check packet and al dente · 10 minUses Pasta-boiling water; amount unspecified · 160 g pasta

   
2. 2

   Step 2: Melt all 1 tbsp butter in a wok over medium heat. Add all 4 minced garlic cloves, 1 minced shallot and 8 raw peeled, deveined shrimp (8) to begin cooking.

   Uses 1 tbsp butter · 4 cloves garlic, minced · 1 shallot, minced · 8 shrimp, peeled and deveined

   
3. 3

   Step 3: Cook and turn the shrimp-and-aromatic mixture until the shrimp are nearly cooked. Add all 4 lime leaves and 3 tbsp red curry paste, then stir-fry for 1 minute. The shrimp must become fully cooked in the following sauce stage.

   Fry curry paste after shrimp nearly cook · 1 minUses All earlier shrimp, garlic and shallot in butter · 4 lime leaves · 3 tbsp red curry paste

4. 4

   Step 4: Pour all ½ cup heavy cream into the shrimp-and-curry pan and stir in all ¼ cup freshly grated Parmesan. Cook gently, stirring, until the sauce thickens and all shrimp are opaque and cooked through; do not serve partly raw shrimp.

   Uses All shrimp, aromatics, lime leaves and fried curry paste · ½ cup heavy cream · ¼ cup grated Parmesan

5. 5

   Step 5: Add all cooked drained pasta, all 4 halved cherry tomatoes and the measured 2 tbsp chopped cooking parsley to the fully cooked shrimp-and-curry cream sauce. Toss until every strand is coated. If the sauce is too thick, loosen it with only as much of the earlier reserved 1 cup pasta water as needed; do not add the whole cup automatically.

   Uses Complete cooked shrimp, lime-leaf and cream curry sauce · All cooked pasta from the 160 g supply · 4 halved cherry tomatoes · Measured 2 tbsp cooking parsley · As needed from the earlier 1 cup pasta-water reserve

6. 6

   Step 6: Take the finished shrimp pasta off the heat and squeeze in all the juice of the listed ½ lime to brighten the sauce. Divide into 2 servings and drizzle with the measured 1 tbsp finishing chili oil. Add the separate extra finishing parsley as desired. Remove the whole lime leaves as you serve.

   Uses All completed shrimp pasta and curry cream sauce · Juice of ½ lime · Measured 1 tbsp finishing chili oil · Separate extra parsley for serving