You need:
1 Onion (finely chopped)
3 Tablespoons Olive Oil
1/4 Cup Water
1/2 Cube Chicken Stock
3 Tablespoons Papa's Seafood Curry Mix
300 grams Penne Rigate pasta
1/2 410gram tin chopped tomatoes
500 grams shrimp (thawed and deveined)
3/4 Cup Fresh Cream
Beurre Manie (equal amount of plain flour and butter mixed together to form a paste)
Here's How:
Cook the pasta until al dente. (Add 1/2 cube chicken stock to the pasta whilst cooking). Rinse the pasta under running cold water and drain. Set aside. Saute the onion in oil until soft. Add 3 Tablespoons Papa's Seafood Curry Mix, 1/4 cup water and the chopped tomatoes. Mix well and simmer for about 30 seconds. Add the shrimp and stir. Cover the pot and cook for about 5 minutes, until shrimp is cooked. Remove from heat and stir in 3/4 cup fresh cream. Now thicken the sauce. Make a beurre manie, using 4 Teaspoons plain flour and 4 teaspoons butter, blending together with a spoon to form a smooth paste. Return the shrimp sauce to heat and add the beurre manie, stirring continuously until mixture thickens. (Add a little cream if too thick). Place the pasta in a large serving bowl, add the sauce and mix well. Sprinkle with finely chopped parsley. Serve with Parmesan cheese and a green salad. Serves 4
