Curried Asian Pasta with Jalapeno & Shrimp

I do a lot of cooking for 2. Double this or triple to make enough for your hungry tribe!

Serves 2


10 large shrimp, peeled and deveined. Use either precooked or raw.
1 scallion cut lengthwise into strips about 2 inches long
2 large garlic cloves sliced thinly
1 large jalapeño, sliced (can remove seeds if desired)
1 T crystalized ginger chopped
1 t good curry powder (Penzys)
3 T light oil plus more for finishing
3 T rice wine vinegar
2 C cooked angel hair pasta
Salt and pepper
2 T chopped curly parsley
Handful salted cashews


  • Bring a pan containing 6 C water to boil. Add pasta and cook until al dente, about 6 minutes. Test at 5 minutes as the angel hair cooks quickly.
  • Pull tails off shrimp. Rinse and pat dry. Place in a bowl and add the curry, ginger, a bit of salt, 1 T oil and toss to coat. Heat a large saucepan and add 2 T oil. Add the scallion and jalapeno and cook until fragrant, about 3 minutes. Add the garlic and lower the heat to medium and toss a bit to heat and make fragrant, about a minute or two. If the shrimp is already cooked add it at this stage, toss and cook for about 2 minutes until hot. If the shrimp is raw, add it at the beginning with everything including the garlic and cook until pink, about 4-5 minutes. Deglaze with the vinegar at the end, letting it reduce for just a minute. Don’t overcook. Add the parsley at the end and toss. Using a slotted spoon, add the cooked pasta to the pan, and toss to coat.
  • Serve garnished with more parsley and a few cashews.

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