Bring a touch of the Caribbean home with this wonderful pasta with shrimp recipe. You will find it sweet, tangy, and spicy all at the same time!
For this recipe, you will need 1 1/2 pound of shrimp, garlic cloves, shallots, fresh ginger root, olive oil, one green bell pepper, two tomatoes, curry powder, whole allspice berries, chicken stock, an orange liqueur such as Grand Marnier, soy sauce, brown sugar, cornstarch, chili paste, rotini pasta, and fresh cilantro.
To prep for this recipe, you will need to peel and devein your shrimp if it is not already. Mince enough of the fresh ginger root to make 1 tablespoon. Mince four garlic cloves and enough of the shallots to make 1/4 cup. Seed and chop your green bell pepper. Peel, seed, and chop both tomatoes. Chop enough fresh cilantro to make 1/2 cup.
Combine the four minced garlic cloves with 1/4 cup of minced shallots, 1 tablespoon of minced ginger root, and 3 tablespoons of olive oil in a bowl. In a separate large bowl, combine the chopped green pepper, 1 1/2 cups of chopped tomatoes, 2 teaspoons of curry powder, 1/2 teaspoon of allspice, 1/2 cup of chicken stock, 1/4 cup of orange liqueur, 2 tablespoons of soy sauce, 1 tablespoon of brown sugar, 2 teaspoons of cornstarch, and 2 tablespoons of chili paste. Mix well and refrigerate until ready to use.
In a large pot, bring 6 cups of lightly salted water to a boil. Add the 8 ounces of rotini pasta. Let that cook for 8 to 10 minutes until done then drain.
Put a large skillet over high heat and add the garlic-oil mixture. Once the garlic starts to sizzle, stir the pepper-tomato mixture well then add it. Bring that to a boil and let it cook until thick (about 3 minutes).
Add the shrimp and cook until it becomes pink (about 2 minutes). Add the pasta and stir until well mixed, adding salt if needed. Transfer to a serving dish and garnish with chopped cilantro.