Tagliatelle with Shrimp and Curry Sauce

Tagliatelle with Shrimp and Curry Sauce
Serves 6
level of difficulty: Moderate
Preparation Time 15 minutes
Cooking Time 15 minutes
Notes: Inspired by a trip to Venice, this creamy curry sauce is an unexpected match with the short broad tagliatelle noodles. A delightful twist on a seafood pasta sauce.


180ml ( ¾ cup) chicken stock
2 teaspoons cornstarch
2 tablespoons olive oil
8 uncooked large shrimp, peeled, deveined, chopped
4 shallots, chopped (about ½ cup)
3 garlic cloves, chopped
125ml (½ cup) dry white wine
125ml (½ cup) whipping cream
1 tablespoon curry powder
375g Tagliatelle pasta (preferably short ones)

Mix 125ml (½ cup) stock and cornstarch in small bowl to blend.

Heat oil in heavy large nonstick skillet over medium-high heat. Add shrimp, shallots, and garlic; sauté 1 minute. Add wine and simmer until almost evaporated, about 2 minutes. Add 310ml (1 ¼ cups) stock and bring to boil. Stir cornstarch mixture to blend; mix into sauce. Bring to boil, stirring frequently. Reduce heat and simmer until sauce thickens, about 1 minute. Add cream and curry powder; simmer until slightly thickened, about 3 minutes. Season to taste with salt and pepper. Cover to keep warm.

Meanwhile, bring 3 Litres (12 cups) well salted water to boil in heavy large pot. Add pasta; cook until tender but still firm to bite, stirring occasionally. Drain. Divide cooked pasta equally among plates. Ladle sauce over and serve immediately.

This recipe is created by Nadine Hughes, owner and founder of The Cook's Companion, a lifestyle cooking and entertaining school and The Menu Companion, complete dinner party menu planners.

Complementary Wines: Chianti, Prosecco, Rioja, Sauvignon Blanc

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