CURRY SCAMPI
This is truly a recipe of add and subtract add more of any ingredient to your taste, subtract if there's too much. I never follow the exact measures)

8 - 10 oz. Shrimp or chicken (cooked)
1 large sweet pepper, julienne, cut into small pieces, or both (I use 1/2 yellow and 1/2 red for color)
8 oz fresh mushrooms, sliced
1 stick butter or margarine
3 tbs chopped garlic (I use lots more)
2 tsp curry powder (adjust to taste)
1 tsp season salt
1 tsp corn starch (adjust to desired thickness of sauce)
1 lb. Fresh cooked pasta of choice (I prefer linguine or fusilli)
Fresh grated parmesan cheese
Fresh grated black pepper

Melt 2 tbs of butter in saute pan. Add garlic and gently saute until tender. Add mushrooms, then peppers. You can actually add the peppers last, depending how crunchy you like them. (Add more butter as you continue to saute, so that before the final addition of the cornstarch, the entire stick is melted) Sprinkle the seasonings over the mixture and stir to blend. Add the meat of choice, and continue to saute until all is heated through. As the dish is finishing, sprinkle the corn starch over the mixture and stir to blend. The sauce will thicken rather quickly, so start with a small amount. Adjust seasonings to taste (remember not to overwhelm the shrimp, if that is your choice, with too much curry).

Remove from heat, pour entire mixture over cooked pasta, and toss thoroughly. Serve in heated pasta bowls with fresh grated parmesan (this truly "finishes" the dish) and fresh ground black pepper, when desired

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