Shrimp Fettuccine with Curry Sauce

Fresh pasta can only carry a dish so far so heat it up with some curry and red pepper flakes, seafood and other items to create a lively meal accompanied with an adult beverage.

Ingredients

• 2 tablespoon each of unsalted butter and extra virgin olive oil
• 1 tablespoon of ground ginger
• 1/4 cup shallots, finely chopped
• 5 garlic cloves, finely chopped
• 1 teaspoon of red paper flakes
• 2 cups dry white wine
• 2 tablespoons
• 2 cups of chicken stock
• 2 teaspoons of dark brown sugar
• 1 cup heavy cream
• 1 cup mascarpone cheese at room temperature
• 1/4 cup chives, finely chopped
• 1/2 cup cilantro, finely chopped
• 1 pound of freshly made herbed fettuccini
• 2 pounds of fresh shrimp, peeled and deveined, shells reserved
• 4 ounces frozen peas
• 4 ounces frozen pearl onions
• 1/4 cup fresh basil, cut into thin strips
• 1 tablespoon cilantro, finely chopped
• Kosher salt and freshly ground black pepper
• 1/4 cup of freshly grated parmesan

Making It

• To make the sauce, take a large saucepan and add 2 tablespoons of olive oil and 2 tablespoons of butter over a high flame, add the shells, red pepper flakes and cook for 5 minutes, add ginger, shallots and garlic and cook for 2 minutes, lower the heat to medium and add the wine and curry powder, reduce by 2/3, stirring occasionally
• Pour in the chicken stock and sugar and reduce by 50%, whisk the mascarpone cheese with the cream and add, bring to a boil, add chives and cilantro, and take off the heat, let sit for 10 minutes, strain the sauce and return to a boil then lower to medium, ass the shrimp, peas and onions for five minutes
• At the same time as finishing the sauce, bring a salted pot of water and cook the pasta then add to the sauce, place the pasta in 4-6 bowls and spoon shrimp, vegetables and drizzle sauce on top, sprinkle basil, parmesan, salt and pepper — you can also add a pinch of red pepper flakes for added heat