Curry Spaghetti Alfredo Recipes
CURRY SPAGHETTI ALFREDO
Make and share this Curry Spaghetti Alfredo recipe from Food.com.
Provided by Young Little Chef
Categories Curries
Time 55m
Yield 2-3 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in a pan on medium-high heat.
- Sauté onion, dried basil, dried oregano and lemon grass until it turns soft and a bit golden.
- Dump in ground meat, garlic, curry powder and curry leaves, and stir cook for awhile until the meat is getting done.
- Pour in chicken broth, along with all the ingredients except alfredo sauce and heavy cream.
- Simmer for 25-30 minutes.
- Add in alfredo sauce and heavy cream, stir until it's thickened.
- Season well with salt and pepper.
- Remove curry leaves.
- Save a few cups of the curry sauce and set aside. Mix the rest of the sauce with the cooked spaghetti.
- Before serving pour some curry sauce on top and garnish with parsley.
Nutrition Facts : Calories 1125.1, Fat 64.7, SaturatedFat 30.9, Cholesterol 163, Sodium 1929.4, Carbohydrate 106, Fiber 10, Sugar 7.7, Protein 32.4
CURRY SHRIMP LINGUINE
Curry, cilantro and coconut milk make this dish an exciting change of pace. It's also good with Thai rice noodles or spaghetti. -Jana Rippee, Casa Grande, Arizona
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet over medium heat, toast curry powder for 2 minutes, stirring frequently. Stir in the milk, salt and pepper., Bring to a boil. Add shrimp; cook until shrimp turn pink, 5-6 minutes. Drain linguine; toss with shrimp mixture and cilantro.
Nutrition Facts : Calories 406 calories, Fat 8g fat (4g saturated fat), Cholesterol 115mg cholesterol, Sodium 313mg sodium, Carbohydrate 58g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.
CURRY PASTA
A savory curry sauce over pasta of your choice. A microwave may be used to make preparation quicker. However, I used this recipe for camping, since the only thing that needed refrigeration was the frozen pasta, and if you choose to use dried pasta, it would be even more camping friendly. This dish is vegetarian friendly because you do not need to use pasta stuffed with meat. You may wish to double the sauce recipe and eat it with crusty bread to dip. Yummy! Time to make is an estimate.
Provided by Chef Patience
Categories Curries
Time 40m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Start sauce first, as it needs to simmer to thicken.
- Pour the can of broth into a medium sized pot and start simmering it.
- Carefully add 1/2 stick of butter, cut into chunks. Stir until melted.
- Add the curry powder, whisking to make sure there are no lumps.
- Sample the sauce to see if the flavor suits you or if you need to add more curry powder.
- In a separate pot, start making the pasta according to the package directions. Drain when done and add the remaining butter, stirring to coat.
- When the sauce has simmered for 5 or 10 minutes, carefully add the coconut cream.
- Sample the sauce again to be sure the flavor is right for you. Notice how the coconut cream enhances the curry flavor without diluting it-mmmm!
- Continue simmering the sauce, whisking occasionally, until it reaches the thickness you desire, or until you cannot stand waiting any longer.
- Serve the sauce over the pasta with a side of crusty bread to dip.
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