A sweet, tangy, spicy shrimp dish. You can prepare the sauces ahead of time and refrigerate.
Preparation Time
40 mins
Cooking Time
20 mins
Total Time
60 mins
Calories
482 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Transfer to a heated platter and sprinkle on the cilantro. Serve at once.
Ingredients
2 teaspoons cornstarch
1 tablespoon brown sugar
3 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons soy sauce
2 teaspoons curry powder
½ cup chicken stock
1 tablespoon minced fresh ginger root
8 ounces rotini pasta
2 tablespoons chile paste
1 ½ pounds medium shrimp - peeled and deveined
1 green bell pepper, seeded and chopped
½ cup fresh cilantro, chopped
¼ cup minced shallots
¼ cup brandy-based orange liqueur (such as Grand Marnier®)
