a shrimp dish that is sweet, tangy, and hot. The sauces can be made in advance and stored in the refrigerator.
| Prep Time: | 40 mins |
| Cook Time: | 20 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 cloves garlic, minced
- ¼ cup minced shallots
- 1 tablespoon minced fresh ginger root
- 3 tablespoons olive oil
- 1 green bell pepper, seeded and chopped
- 1 ½ cups tomato – peeled, seeded and chopped
- 2 teaspoons curry powder
- ½ teaspoon whole allspice berries
- ½ cup chicken stock
- ¼ cup brandy-based orange liqueur (such as Grand Marnier®)
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons cornstarch
- 2 tablespoons chile paste
- 8 ounces rotini pasta
- 1 ½ pounds medium shrimp – peeled and deveined
- ½ cup fresh cilantro, chopped
Instructions
- In a small bowl, combine garlic, shallots, ginger and oil. In another small bowl, combine green pepper, tomato, curry powder, allspice, chicken stock, Grand Marnier, soy sauce, brown sugar, cornstarch, and chile paste. Cover and refrigerate both until ready to use.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat a large saute pan over high. When hot, add garlic-oil mixture. Saute until garlic begins to sizzle but has not browned. Stir the tomato mixture, then pour into the saute pan. Bring to a rapid boil and cook until it begins to thicken, about 3 minutes.
- Stir in the shrimp, and toss until they become pink, about 2 minutes. Immediately add the pasta. Stir and toss until well combined and pasta is heated through. Taste and adjust seasonings, especially salt.
- Transfer to a heated platter and sprinkle on the cilantro. Serve at once.
Nutrition Facts
| Calories | 482 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 259 mg |
| Dietary Fiber | 3 g |
| Protein | 40 g |
| Saturated Fat | 3 g |
| Sodium | 785 mg |
| Sugars | 14 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
We both liked it a lot. I’m not sure what chili paste is, I had garlic chili sauce (thick) so I used that. Good thing, I only used 2 tsps and it was pretty spicy, I can’t imagine 2 tbls! I never have Grand Marnier so I did what the others did and used orange juice. I’m sure it would have been much better with the GM. I did have allspice berries but I just couldn’t see putting berries into it and biting into them so I used the powder. I put in a little more of that and the curry powder then the recipe called for. It just didn’t seem like this dish would go with pasta so I served it with rice. All in all very good and I would make it again.
This may be the best pasta I’ve ever made. Followed the recipe except didn’t have enough curry powder so added a little curry paste. Husband wants me to make it tomorrow
A nice spicy, hot, and sweet dish. I used ground allspice instead of whole. I also cut back some on the Brandy a little. I brought a can of whole peeled tomatoes instead of peeling them myself, and that still did the job. I have used whole allspice berries before. If you can find them, they work great with food, because the taste stands out more. Remember hot!
I made it exactly as the recipe states. It was wonderful and not at all too spicy. Next time I will remove the tails from my peeled and deveined shrimp and ensure they are all properly thawed. A little too much water forced me to cook,a little longer, which only slightly effected the shrimp. I’ve been trying to add a picture but it doesn’t seem to want to work. Will try again later as it looked as good as it tasted.
really good and refreshing
I reduced the ginger, curry, allspice and chile paste. It still came out flavorful but not too spicy. Even my kids liked it. Will make again.
Made this for a group of 8 ladies. Everyone loved it and requested the recipe. It’s a yummy combo of sweet and spicey. I had to make a couple of minor revisions:(1) used a combo of Grand Marnier, Cointreau and OJ of what I had on hand to meet the 1/2 c requirement since I doubled the recipe. I would say NOT to skimp on this step because the orange flavor is really tasty (2) reduced the heat. I could not find chile paste so used hot sriracha from my pantry. After taste-testing the hot sriracha and considering my crowd, I reduced the 4 Tb. of chile paste to 1 Tb. of hot sriracha for 8 servings with the option to add more individually. The heat was still there to add complexity to the flavors without having a simmering fire in your mouth. The amount of shrimp is pretty generous so you could scale back a bit if needed. The cilantro adds a fresh flavor and new texture. I served over tri-color rotini which looked fun but will serve with angel hair next time to spotlight the flavors vs competing with three textured pasta flavors. It’s an easy dish for a group because of the day-ahead prep or you can make the sauce a few hours ahead.
Personally, this was not my favorite. I think what bothered me about the recipe was that it is a fusion of so many different flavors, and some of the ingredients and spices get completely lost in the mix. It’s kind of like this: I really like chili paste, cilantro, orange liqueur and curry powder in general. But when you put them all together in this recipe, you seem to lose the individuality of each part and they kind of mesh into one unusual, strange flavor. Will not be making this again.
Very flavorful! Tried it with rice and not with pasta.
Excellent, even my husband who is not a curry fan went back for seconds. Didn’t have any Grand Marnier so I mixed some orange juice and brandy. Couldn’t find chili paste so I used some chili sauce. It was great. This is good enough to serve to company. Next time I will try it with chicken. Love the flavors.
very good, didn’t have diced tomato, or canned diced tomato, or the Liqueur, I used orange juice, and pasta sauce. Ill make this again.
Good recipe. I didn’t have shallots, chicken stock, or liqueur, but I did add a little orange juice and replaced the berries with allspice powder. I also didn’t have enough shrimp, so I also added scallops, which turned out rather nicely. I think this would go well on top of rice, rather than with noodles.
Very good recipe and very adaptable. Didn’t have whole allspice so used ground. No Grand Marnier so subbed brandy/orange juice with some zest from the orange to boost it. Used canned tomatoes (Muir Glen 14.5 ounce, 1 each diced and crushed fire roasted). Only had a pound of shrimp so added a pound of andouille sausage that I browned first. Great flavor and will definitely make again (husband’s request!).
nothing personal, but didn’t like it at all. Sorry.
Delicious, but the spice was too much for my family. Will definitly tone it down next time.
This dish is possibly the best pasta dish I have ever made or eaten. I didn’t have any orange liqueur so I used orange/pineapple juice and I also used a halve of a lemon for more of a sour orange taste. Else I stuck to the recipe. This will be a family favorite forever. Thanks!!!!!
Oh wow, was this delicious! I didn’t have any orange liqueur, so I used orange extract; it worked out very well. I also didn’t have any chile paste, so I used pepper flakes. Other than these changes, I added a small can of pineapple tidbits that I had in the pantry. Perfect addition!
I thought this was good but I’m going to make some changes the next time I make it. I used pepper flakes instead of chili paste. Next time I will cut down on the amount. I also used half a can of diced tomatoes. Next time I will use a whole can. I used orange juice instead of the orange liquer which worked out really well.
This was a wonderful meal! I did subsitute a few items that I didnt have on hand. I used about 1/2 can of diced tomatoes. Instead of the Brandy based Orange Liquer, I used freshly squeezed Orange Juice. I also ommitted the curry powder. It turned out perfect! Thanks you for the great recipe!
It wasnt the flavor I was looking for at all. I wanted a more tangy sweet and spicy, and for me it was just a weird flavor. I didnt follow the recipe exactly, i didnt have shallots or green pepper, but i dont think those would of made me like this. It was edible, just wasnt great.
I substituted fresh-squeezed orange juice for the Grand Marnier (same amount) with some orange zest from the peel thrown in for good measure. And I used about 1/4 tsp. allspice rather than the whole allspice berries the recipe calls for. And I left out the cilantro, since neither my partner nor I like the stuff. The amount of chile paste specified in the recipe will make it very hot, so you might want to dial that down if hot/spicy isn’t your thing.